Iceberg Lettuce with Oyster Sauce

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 1 (450 gram / 1 lb) iceberg lettuce
  • 3 tablespoon oyster sauce (Note 1)
  • 1/2 teaspoon soy sauce
  • 3 tablespoon water
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon tapioca starch (Note 2)
  • 4 cloves garlic, minced


  1. Prepare lettuce: Discard the stem from the lettuce and tear the leaves with your hands into large pieces. Wash, drain, and set aside.
  2. Mix sauce: Stir oyster sauce, soy sauce, water, sugar, white pepper, and tapioca starch until homogenous. Set aside.
  3. Blanch lettuce: Boil a large pot of water and turn off the heat. Quickly add lettuce into the pot and cover with a lid. After 1 minute, drain the lettuce with a strainer and arrange the lettuce on a serving plate.
    TIPS: Do not overcook the lettuce. Use a timer so they don’t sit in the pot for longer than 1 minute to ensure a cooked but crispy and crunchy lettuce.
  4. Cook sauce: Heat 1 tablespoon of oil in a frying pan and sauté garlic until fragrant. Add the sauce and stir until the sauce is thick.
  5. Serve: Pour the sauce over the lettuce and serve immediately.


  • (1) Use mushroom sauce to make the dish vegetarian.
  • (2) Substitute tapioca starch with cornstarch or katakuriko/potato starch.

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