Romaine Lettuce with Oyster Sauce



Romaine Lettuce with Oyster Sauce

You may be thinking, cooked romaine? Yes! Trust me.  It’s an easy and unique recipe, definitely a keeper, especially if you’re looking for some interesting vegetarian recipes. You can make the sauce ahead of time too.


  • 500g / 18oz Romaine lettuce or iceberg lettuce
  • 1.5 tablespoon oyster sauce (see note 2)
  • 1/2 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 3 tablespoons water
  • 1/2 tablespoon cooking oil
  • 4 cloves garlic, sliced
  • 1 tablespoon roasted sesame seeds


Step 1:  Mix oyster sauce, dark soy sauce, sugar, cornstarch, roasted sesame seeds, minced garlic, and water. Stir until well combined.



Step 2:

Blanched lettuce remains crunchy

Some people wrongly assume that lettuce with oyster sauce is a stir-fry dish. Actually, the leaves are blanched in water. Timing is crucial. Nothing is worse than a plate of soggy lettuce. So make sure you keep some of its crunchiness. Here is my tricks to achieve the best result:

  1. Tear a head of lettuce into big pieces.
  2. Bring a large pot of water to a boil then turn off the heat. Immerse lettuce in hot water then covers the pot.
  3. Leave for 1 minute then drain immediately (it takes less time if you are blanching a smaller amount of lettuce).




Step 3: Pour the sauce onto the lettuce. Serve warm.