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.
Servings: 4
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.
Video
Notes
1. Loose leaf lettuce, such as green or red leaf lettuce, oak leaf lettuce, and butter (Boston) lettuce are not suitable for this recipe.
2. Vegetarian/Vegan option: you may replace regular oyster sauce with vegetarian oyster flavoured sauce which is made from the essence of shiitake mushrooms.
Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 236mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9877IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg
