Ingredients:

• romaine lettuce, hearts 3 (~3/4 lbs)
• ginger, chopped fine 1/2 in (1-2 tbsp)
• black garlic, chopped fine 4-5 cloves
• chicken or vegetable stock 1/2 cup
• salt 1 tsp
• cooking oil, neutral 1½ tbsp

• chinese rice wine 1 tbsp
• molasses 1/2 tsp
• rice wine vinegar 1/2 tsp
• salt 1/4 tsp
• black pepper one grind
• mushroom powder 1/4-1/2 tsp

1. Wash and dry lettuce leaves. Cut lettuce into two inch pieces (along vertical axis of leaf)
2. Preheat wok or large skillet on medium-high burner, then put 1½ tbsp of oil in pan.
3. Place ginger in pan and saute with constant stirring. Cooks quickly, may turn brown but make sure it doesn't start to burn. Add black garlic, continue stir-frying for a minute or so.
4. Put lettuce pieces into pan. Stir constantly, turning frequently so all of the lettuce is exposed to hot oil. Rather quickly (perhaps in a minute) lettuce begins to become reduced in volume, edges take on a slightly transparent appearance.
5. Add seasoning mixture to pan, let it come to boil rapidly.
6. Immediately add chicken stock, stir everything together, reduce heat a little. Adjust seasoning as needed.
7. The lettuce cooks very quickly, a minute (or less) could be enough. Lettuce should be tender but remain crispy.
8. Liquid in pan may be reduced at that point but if it seems too dry add a tablespoon or two of water or stock.
9. Serve immediately.