Iceberg lettuce with oyster sauce (蚝油生菜)
User Reviews
5
Iceberg lettuce with oyster sauce (蚝油生菜)
Description
"Iceberg lettuce with oyster sauce (蚝油生菜)" features iceberg lettuce torn into large leaves and briefly blanched in nearly boiling water to soften it slightly while maintaining crunch. The sauce combines oyster sauce, dark soy sauce, sugar, and cornstarch thickened with water and is fried with sliced garlic for aroma and flavor before being poured over the lettuce.
The dish balances the mild, crisp lettuce with a savory, slightly sweet, and garlic-infused sauce. The method gently warms and softens the lettuce without fully cooking it, preserving texture. The oyster sauce adds umami depth, complemented by dark soy sauce and a touch of sugar to balance flavors.
This preparation makes a simple and light side dish that pairs well with meat or rice-based meals. It is best served immediately after assembling, so the lettuce stays fresh and does not become soggy. The choice of iceberg lettuce provides a sturdy leaf that holds up to the sauce.
Notes mention romaine as a substitute although the recipe specifically calls for iceberg. The sauce can be adjusted with vegetarian oyster-flavored mushroom sauce for a vegetarian version. The blanching time and draining are important to avoid soggy vegetables.
Ingredients
- 1 head iceberg lettuce about 500g/18oz, see note 1
- 1½ tablespoon oyster sauce see note 2
- ½ teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon cornstarch
- 3 tablespoon water
- ½ tablespoon neutral cooking oil generic cooking oil
- 4 cloves garlic sliced
Instructions
- 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.
Notes
- Romaine lettuce can substitute iceberg, but discard tough outer leaves.
- For a vegetarian option, replace oyster sauce with vegetarian mushroom-based oyster sauce.
- Drain lettuce thoroughly after blanching to prevent sogginess.
- Serve immediately to keep the lettuce crisp and fresh.
User Reviews
Overall Rating
5
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