![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGj8wIIATBvWkNhGnFPZoiB-5geOmM53jh4lHUE0qERWJbS_7nzJi5MXcavp2h0iLWtuNPCO8bIWwd3EGw10cOC0smz3HQHeHDRjzMID8JHEzyY37-8-bdz9_D5uS1VAzBR7ETEWxtbKb/s400/P1020739+copy.jpg)
Ingredients
1 head romaine lettuce, cut crosswise into 2 inch pieces
2 cloves garlic, finely chopped
1 tbsp Shaoxing rice wine
1 tbsp oyster sauce
Salt to taste
Cooking oil
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSj-ljvl8b0p5ko2pTTxJgWVLkNrhy4WL8pcpwDde5b-FoBkj42t53ojiGRjgQWC_SBISeYZjkAa-R2jUJlHX6ua7NxdwE9H_4ffm7gYoQCkIe99YwND_penD9f_Aove0dj-rJAwEWmTj/s400/P1020713+copy.jpg)
Method
Heat wok with oil and saute garlic till fragrant, about 10 seconds. Sprinkle some salt. Add the lettuce and stir-fry for about 1 minute or until the lettuce is tender but still crisp. Stir in osyter sauce and rice wine. Stir-fry for another 30 seconds so that the leaves are coated with sauce.
Dish and serve immediately.
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