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.
Ingredient
- 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
Direction
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:
- 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.