LETTUCE WITH OYSTER SAUCE & GARLIC
Simpletonism is the name of the game when it comes to this grilled lettuce with garlic oyster sauce. After making this simple recipe, it will become evident that you don’t need to overwork for a great dish.
LETTUCE COOKED? YES.
Cooked lettuce is a definite yes! Cooking lettuce is nothing new in Chinese cuisine. It’s actually more common to cook it than to eat it raw.
Stir-fried lettuce is a traditional Chinese New Year “good luck” dish. In Mandarin and Cantonese, lettuce is called shngcài or saung choy. Shngcái is a homonym for “to make money,” which is what it really means.
So, lettuce symbolizes wealth and prosperity, so why not eat some?
In addition, we’ve discovered that boiling lettuce is an excellent way to add variety to our summer diet, especially when we buy those 3-packs of romaine lettuce hearts. Some of it can be eaten raw in salads, while the rest can be cooked and served as a side dish.
Try this cooked romaine lettuce recipe if you’re sick of the same old romaine lettuce salads!
A SIMPLE RECIPE WITH MINIMAL EFFORT
I enjoy blanching vegetables throughout the summer months. Better to make things simpler. In addition, when it’s humid and hot outside, I spend less time cooking over a hot stove.
Just six ingredients are needed for this dish (one of which is water). You simply blanch the lettuce in hot water, create a sauce, then drizzle it on top.
It’s one of the quickest and tastiest vegetable recipes you’ll ever prepare! This recipe is enriched by the oyster sauce, which offers a deep umami flavor, and the garlic, which adds a strong zing.
The end product is a tasty treat that’s light on the stomach yet heavy on the flavor.
Talk about the process of making it.
- 10 ounces of romaine lettuce
- 4 cloves of minced garlic
- 3 tablespoons of water
- 3 tablespoons of vegetable oil
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- Make individual leaves out of the romaine. Wash the leaves thoroughly, giving close attention to the dirtiest areas, stem bases! Drain while keeping the leaves intact.
- Boil a pot of water.
- 2 tablespoons of oil are being heated in the meantime over medium heat in a small pot. 3 tablespoons of water, light soy sauce, minced garlic, and oyster sauce should be added. Turn off the heat after bringing the mixture to a simmer. Set apart.
- The remaining one tablespoon of oil and the romaine lettuce leaves should be added while the water is boiling. To slightly wilt the lettuce, cook for 20 seconds or so. As soon as possible, scoop them out of the pot. Lay them out on a serving platter after removing any extra water.
- Serve right after ladling the sauce on top.