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A plate of iceberg lettuce with oyster sauce
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4.86 from 7 votes

Iceberg lettuce with oyster sauce (蚝油生菜)

Briefly blanched lettuce topped with a tasty, sticky sauce, iceberg lettuce with oyster sauce is a classic Chinese dish that gives plain vegetable an appetizing tone.
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Side Dish
Cuisine: Chinese
Keyword: Vegetables, Vegetarian
Servings: 2
Author: Wei Guo


  • 1 head iceberg lettuce about 500g/18oz, see note 1
  • tablespoon oyster sauce see note 2
  • ½ teaspoon dark soy sauce
  • ½ teaspoon sugar
  • ½ teaspoon cornstarch
  • 3 tablespoon water
  • ½ tablespoon cooking oil
  • 4 cloves garlic, sliced


  • Wash the iceberg lettuce then tear it into big pieces by hand.
  • Bring a large pot of water to a boil. Turn off the heat and add the lettuce. Cover with a lid. After 1 minute, drain well then transfer to a plate.
  • Mix oyster sauce, dark soy sauce, sugar, cornstarch and water.
  • In a pan, fry garlic in oil over medium heat. Once the garlic slightly browns, add the sauce. Stir until thickened.
  • Pour the sauce onto the lettuce. Serve immediately.


1. Romaine lettuce is a great substitute. Just make sure to discard the outer leaves if they appear to be tough.
2. Vegetarian option: you may replace regular oyster sauce with vegetarian oyster flavoured sauce which is made from the essence of shiitake mushrooms.