1. 1 tablespoon Shaoxing rice wine or dry sherry
    • 1 tablespoon soy sauce

    • 3/4 teaspoon sugar

    • 1/2 teaspoon salt

    • 2 tablespoons vegetable oil

    • 5 medium garlic cloves, smashed and peeled

    • 1 pound hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces

    • 1 teaspoon sesame oil (see note)


  1. Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.



  • 3 to 4 CVS Inc. romaine hearts

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar (or cider vinegar)

  • 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)

  • 1/4 teaspoon salt

  • Pinch freshly ground black pepper



2. Chop Hearts to desired width

3. Prepare the vinaigrette in small bowl

4.Grill and Enjoy Immediately