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Category

Lettuce,Vegetable

Preparation Time

15 minutes

Difficulty

1

Spice Level

0

Lettuce in Oyster & Garlic Sauce

Lettuce in Oyster & Garlic Sauce

Description of the Dish

"One of the best ways to cook lettuce is in oyster sauce. It’s a great way to enjoy a big serving of vegetables, and the sweet flavor and crisp texture of the romaine or iceberg lettuce really comes through. Feel free to swap the lettuce for bok choy (pak choi), if you prefer—it works really nicely thanks to the combination of leafy green and crisp stalk. Vegans and vegetarians could also swap the oyster sauce for mushroom stir-fry sauce, which has a similar flavor profile." — Verna Gao, Have You Eaten?

Ingredients List

Preparation Instructions

  1. Wash and separate the lettuce leaves or bok choy, keeping the latter whole.
  2. Bring a saucepan of water to a boil. Add the lettuce leaves to the pan and blanch for no longer than 30 seconds, until just wilted. (Bok choy may take slightly longer, about 1 minute.) Remove the leaves from the hot water and briefly refresh under cold running water for a few seconds. Shake off any excess and place on a serving plate.
  3. In a small frying pan, heat the cooking oil on medium heat and gently sauté the garlic until fragrant.
  4. Add the oyster sauce or mushroom stir-fry sauce, soy sauce, sugar, and salt. Pour in 1 tablespoon of water and stir until combined. Once the sauce has warmed through and slightly thickened, remove from the heat.
  5. To serve, pour the sauce over the blanched lettuce leaves or bok choy and enjoy alongside some steamed rice with the soy and garlic tofu bites and crispy sea bass, if you like

Nutritional Information (Per Serving)

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