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.
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:
- Tear a head of lettuce into big pieces.
- Bring a large pot of water to a boil then turn off the heat. Immerse lettuce in hot water then covers the pot.
- 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.