Ginger & pepper romaine stir-fry

2 hearts of romaine, cut into 1" strips
1 pepper sliced into thin strips
1 tablespoon finely chopped ginger
3 tablespoons soy sauce
3 green onions, chopped
1 teaspoon chili oil (or more to your liking)
1 tablespoon oil, preferably peanut

I used a wok and brought it up to high temperature, then coated with the peanut oil.  Add peppers and stir-fry for 1-2 minutes, until they begin to take on some color but have not become soft.  Add green onion and ginger, toss to combine with other ingredients.

Add romaine lettuce and toss to combine with other ingredients.  Once the romaine begins to slightly wilt, add the soy sauce and chili oil.  Continue to stir-fry, about another 2 minutes until leafs are wilted but stems remain firm.