Cut off the tough ends of the romaine lettuce and halve each head lengthwise. Rinse thoroughly under cold water, then let it drain. Prepare an ice water bath to keep the lettuce crisp.

In a medium pot, bring water to a boil. Add a few drops of oil and salt, then turn off the heat. Carefully add the lettuce leaves and stir gently for about 10 seconds to lightly wilt.

Immediately drain the lettuce and plunge it into the ice bath. After a minute, drain again and dry gently with paper towels.

In a small bowl, whisk together the vegetarian oyster sauce, soy sauce, sugar, and 1 tablespoon of water.

In a pan, heat the peanut oil over medium heat. Add the minced garlic and sauté until fragrant, around 30 seconds.

Pour in the sauce mixture, stirring as it simmers for about 1 minute until bubbly.

Place the drained lettuce on a serving plate and pour the sauce over it. Serve immediately.