Oyster Sauce Lettuce
This classic Cantonese home-style dish features a savory garlic-infused oyster sauce drizzle poured over perfectly blanched lettuce.
Ingredients
Lettuce (remove old leaves, wash thoroughly)
600 g
Oyster sauce (seasoning)
30 g
Clear oil (for blanching and stir-frying)
60 g
Soy sauce (seasoning)
10 g
White sugar (seasoning)
10 g
Cooking wine (seasoning)
20 g
Ground pepper (seasoning)
1 g
Salt (for blanching)
1 g
Water starch (for thickening)
10 g
MSG (seasoning)
3 g
Sesame oil (for drizzling)
5 g
Stock (for making oyster sauce)
to taste
Minced garlic (for aroma)
3 g
Instructions
1
Blanch the lettuce
Remove the old leaves from the lettuce and wash it thoroughly. Set a pot of water on the stove, add the salt, sugar, and oil. Once boiling, add the lettuce, flip it once, then drain. Press out the excess water and arrange the lettuce on a plate.
2
Prepare the oyster sauce
Heat a wok with a little oil, add the garlic and stir-fry briefly until fragrant. Add the oyster sauce, cooking wine, ground pepper, sugar, MSG, soy sauce, and stock. Once it comes to a boil, thicken with the water starch, drizzle in the sesame oil, and pour the sauce over the lettuce to serve.
