Iceberg Lettuce with Oyster Sauce

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Chinese

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 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

Instructions

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.

Notes

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