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1
To make the lettuce, separate the leaves from the stalks and cut each across into 2-inch pieces.
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2
Place the water, 1 teaspoon of salt and the baking soda in a large pot.
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3
Cover and bring to a boil over high heat.
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4
Add the lettuce stalks and stir for 5 seconds.
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5
Add the leaves and stir for 5 seconds more.
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6
Remove from heat, run cold water into the pot, drain well and pat dry.
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7
Set aside.
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8
To make the sauce, stir together the wine and cornstarch in a small bowl.
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9
Stir in the oyster sauce, soy sauce, sugar, pepper and broth.
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10
Set aside.
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11
Heat a wok or large heavy skillet over high heat for 30 seconds.
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12
Add the peanut oil and 1/4 teaspoon of salt and use a spatula to coat the pan with the oil.
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13
When a wisp of white smoke appears, add the garlic and the black beans.
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14
Stir until the garlic turns light brown, about 20 seconds.
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15
Add the lettuce and mix well, making sure the leaves are well coated and hot, about 1 1/2 minutes.
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16
Make a well in the center of the pan, pushing the lettuce around the edge.
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17
Stir the sauce, pour it in the center of the pan and stir the sauce until it thickens and bubbles.
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18
Remove from heat and toss the lettuce with the sauce.
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19
Place in a heated dish and serve immediately, over cooked rice if desired.
