Yeo Kyung-ok's Guangdong-Style Soy Sauce Romaine

Cooking tips 💡

• Avoid cutting too much from the romaine’s root end, as excessive trimming can cause the leaves to scatter during blanching and plating, ruining the presentation.
• Adding a small amount of oil and salt to the blanching water helps preserve the romaine’s bright green color and gives it a glossy sheen.
• While the balance of the soy sauce is important, the unique savory depth comes from the harmonious blend of the sautéed green onion and ginger oil infused into the vegetables.
• For serving or neat bite-sized portions, trim the root end with scissors after plating for a cleaner, more polished look.

Recommended for 🙋

• ⭐Those looking for a unique, warm vegetable dish instead of daily salads or wraps.
• ⭐People needing a fresh, crunchy side dish to pair with Chinese main courses.
• ⭐Individuals seeking a recipe that’s extremely simple in ingredients and method but delivers excellent flavor balance.