Lettuce with Oyster Sauce (蚝油生菜)
Briefly blanched lettuce topped with a sticky, garlicky, umami-rich sauce, Chinese lettuce with oyster sauce turns everyday greens into something truly flavorful.
- Prep time
- 3 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb little gem lettuce (or romaine lettuce, iceberg lettuce (see note 1))
- 1½ tablespoon oyster sauce ((see note 2))
- ½ teaspoon dark soy sauce
- ½ teaspoon cornstarch
- ½ teaspoon sugar
- 3 tablespoon water
- ½ tablespoon cooking oil
- 4 cloves garlic (sliced)
Instructions
- 1
Wash the lettuce and separate the leaves. If they’re large, tear them into big pieces by hand.
- 2
Bring a pot of water to a boil, then turn off the heat. Add the lettuce and gently press the leaves down with a spatula to keep them submerged. After 10 to 20 seconds, drain well and transfer to a serving plate.
- 3
In a small bowl, mix oyster sauce, dark soy sauce, sugar, cornstarch and water.
- 4
In a skillet/wok, fry garlic in oil over medium heat. Once the garlic slightly browns, turn off the heat and pour in the sauce. Stir until thickened.
- 5
Pour the sauce onto the lettuce. Serve immediately.