Briefly blanched lettuce topped with a sticky, garlicky, umami-rich sauce, Chinese lettuce with oyster sauce turns everyday greens into something truly flavorful.
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Pin ItRecipe highlights
- Lettuce stays crisp under a richly-flavored sauce
- Ready in minutes with just a few common ingredients
- A humble side that brings balance to any Chinese meal
“I shall never see lettuce the same again. What a delightfully simple way to brighten up what can be a very dull vegetable.”
About the dish
What comes to mind when you think of lettuce? Many picture a simple salad, but in Chinese cooking it carries a little extra symbolic meaning. As I explained in a Tasting Table interview, the Chinese word for lettuce, 生菜 (Shēng Cài), sounds like 生财 (Shēng Cái), meaning ‘bringing in wealth’. So beyond everyday meals, this humble vegetable often appears on elaborate Chinese New Year feasts as a wish for prosperity.
Today’s dish, Lettuce with Oyster Sauce (Háo Yóu Shēng Cài/蚝油生菜), shows a popular way to transform its crisp leaves into something warm, savory, and deeply satisfying.
It’s typically served warm with steamed rice, alongside protein dishes like Pepper Steak, Hunan Chicken, etc. Quick to make and full of flavor, it’s proof that simple vegetables can truly shine.
Ingredients
Here are a simple list of ingredients you need for this recipe:
- Lettuce (learn more below)
- Oyster sauce (learn more below)
- Dark soy sauce, to enhance the appetizing color
- Sugar, to balance the saltiness
- Cornstarch, to thicken the sauce
- Garlic, to add extra aroma
Lettuce choices
Among the many types of lettuce, those with tightly packed leaves, such as little gem lettuce (used in the recipe photos), romaine, and iceberg, are the best choices for this dish. Their sturdy structure and crisp texture hold up well during quick blanching.
In contrast, loose leaf varieties like green or red leaf lettuce, oak leaf lettuce, and butter (Boston) lettuce are too tender and will wilt too much when cooked.
Oyster sauce & vegan substitute
Oyster sauce (háo yóu/蚝油) is a staple in Chinese cooking, especially in Cantonese cuisine. It has a glossy brown color and a thick, honey-like consistency. Made with oyster extracts (from cooked oysters), it delivers a deep umami flavor that enhances almost any ingredient.
Obviously, this lettuce with oyster sauce dish isn’t vegetarian/vegan. But there’s a great alternative: vegetarian oyster flavored sauce (素食蚝油). Made from shiitake mushroom essence, it offers a similar savory taste and works beautifully in this recipe.
Pro tips
- Timing is key when blanching lettuce. Nothing spoils the dish more than soggy leaves. Ten to twenty seconds in hot water is usually enough. The lettuce should stay vibrant and retain some of the crunch.
- Heat control matters when making the sauce. As soon as the garlic turns lightly golden, turn off the heat and pour in the seasoning mix. The residual heat from the pan is enough to bring the sauce together without making it too thick.
- Garlic plays a big role in flavor. I like to use thin slices, but minced garlic works too if you prefer a stronger kick. Either way, don’t hold back! Generous garlic makes the dish shine.
Variations
This lettuce recipe shows how vegetables can be cooked in a simple yet delicious way. Using the same method and seasoning, you can prepare other vegetables just as easily. A classic example is Chinese broccoli (gai lan) with oyster sauce. Regular broccoli, asparagus, snow peas, and bok choy also work well.
Just be sure to adjust the blanching time depending on the vegetable. For instance, broccoli florets usually need 2 to 3 minutes in boiling water to cook through.
Other vegetable dishes
If you love vegetables as much as I do, check out my vegetable recipe collection:
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Lettuce with Oyster Sauce (蚝油生菜)
Video
Ingredients
- 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
- Wash the lettuce and separate the leaves. If they’re large, tear them into big pieces by hand.
- 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.
- In a small bowl, mix oyster sauce, dark soy sauce, sugar, cornstarch and water.
- 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.
- Pour the sauce onto the lettuce. Serve immediately.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: This recipe was originally published in May 2017. This revised version includes minor recipe alteration, process photos, and a video tutorial.
Hi Wei,
I shall never see Lettuce the same again.
What a delightfully simple way to brighten up what can be a very dull vegetable.
The only change I made was to add a tsp of homemade Habanero and Papaya sauce. I had just cooked your Kung Pao Shrimp recipe and got this email from you as I logged on to comment on the Kung Pao Shrimp. Hence the need for more chilli.
The two would pair well next time I think.
Thankyou,
Paul:-)
So glad you enjoyed it, and that sauce sounds amazing! Love the idea of pairing it with the Kung Pao Shrimp next time.
Made this today and loved it
So happy to hear that, Alan!
A childhood favourite! So easy and tasty. One of our go to veggie side dishes
Tried this yesterday. Lovely dish. Thank you
Glad you’ve enjoyed it!
Lee Kum Kee has different kinds of oyster sauce, though, and the different kinds taste very different. The “Premium” oyster sauce with the picture of the man and woman in a boat is the best kind, unfortunately, it’s also the most expensive.
Going to try the lettuce tonight.
I made it and it was delicious. It’s such a treat to find something for which I always have the ingredients, is simple, and that I could have been cooking forever but never realized. This is a truly great recipe for me to add to my repertoire.
My husband wouldn’t even try it! Just the idea of cooked lettuce freaked him out. More for me.
I had trouble straining the lettuce. I need to find a way to get more of the water off. The residual water on the lettuce made the sauce watery. I might try different ways to get more water off, like fishing the lettuce out with tongs and then draining in the colander, or maybe giving the lettuce a turn in the salad spinner. I don’t want it to be too dry, though, because having a little bit of water would be good.
Anyway, I’m really excited to have found this recipe, thanks.
My pleasure Ann! I usually toss the lettuce in the colander with a pair of chopsticks to remove any excess water.
Thanks for sharing your experience with oyster sauce.
Love your recipes! I always loved asian food but never tried to make it at home, so now I am planning to buy all the ingredients (or most of it) I need for all your recipes 🙂 Can you suggest me a good oyster sause brand? As I’ve read different opinions on different ones, I want to make sure I buy a decent one. Thank you!
Hi Simona! Very happy to know you find my recipes inspiring. Lee Kum Kee is a good brand for oyster sauce as the founder of this brand invented this particular sauce.
I just discovered your wonderful site today and I’ve saved a bunch of recipes already. I really like eggplant (aubergine) and one recipe I would enjoy replicating is called “Salt & Pepper Eggplant” and is described as
Eggplant lightly battered then wok tossed with garlic, onions and peppers. If you could give e the secret to this I would appreciate it greatly! Thanks! – Jim
Hi James! Thank you very much for your appreciation of my work. The “Salt & Pepper Eggplant” that I’ve had in Chinese restaurant is very similar to the classic dish of “Salt & Pepper pork”: chopped eggplant pieces battered with egg and flour, then deep fried and simply served with salted Sichuan pepper powder (椒盐, Jiaoyan). Of course the version you described sounds delicious too!
If you are interested, check out my recipe of “Stir-fried aubergine in plum sauce” . It doesn’t involve deep frying but it’s very nice too.
What can I substitute for dark soy sauce? Can I use u sweet soy sauce and omit the sugar? Thanks.
Yes it’s absolutely OK to use sweet soy sauce and omit the sugar. The finished taste might be slightly different, but I’m sure it will be very nice too.
How is this SO GOOD??! I went for chinese with friends the other night, and they ordered this dish- but i am vegetarian and i did not have any but was so envious as they exclaimed how fantastic it was. I found your recipe and just made it today with vegetarian oyster sauce and ate it with some plain rice to catch the extra bits of sauce. So easy!
That’s great news! Tasty dish doesn’t have to be complicated. Have a great day!
We loved this. It is absolutely delicious. I am making it again tomorrow ?
Wonderful! Have a yummy day!