Oyster Sauce Lettuce
A simple yet delicious classic home-cooked dish. Crisp lettuce paired with a savory-sweet oyster sauce, refreshing and quick to prepare, perfect as a palate cleanser on the dining table.
Ingredients
10 items- Lettuce (iceberg or romaine) 1 head (about 200g)
- Garlic 3 cloves
- Oyster sauce 2 tablespoons (about 30ml)
- Light soy sauce 1 tablespoon (about 15ml)
- Granulated sugar 1/2 teaspoon (about 3g)
- Water 3 tablespoons (about 45ml)
- Cornstarch 1/2 teaspoon (about 2g)
- Cooking oil 1 tablespoon (about 15ml)
- Salt a pinch
- Sesame oil a few drops
Nutrition
Steps （5 steps）
Prepare the lettuce: Separate the leaves, rinse under running water, especially the base where dirt may hide. Drain or pat dry with paper towels. Bring a pot of water to a boil, enough to submerge the lettuce, add a pinch of salt and a few drops of oil (to keep the lettuce vibrant green).
Make the sauce: In a small bowl, mix 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon sugar, 3 tablespoons water, and 1/2 teaspoon cornstarch (if using). Stir until sugar and cornstarch are fully dissolved. Set aside.
Blanch the lettuce: Over high heat, bring the water to a rolling boil. Add the lettuce leaves, gently stir with chopsticks for even cooking. Blanch for about 15-20 seconds until tender but still bright green. Immediately drain and arrange on a plate. Do not over-blanch to maintain crispness.
Cook the sauce: Discard the blanching water and dry the pot. Heat the pot over medium heat, add 1 tablespoon oil, then sauté minced garlic for about 10 seconds until fragrant (avoid burning). Reduce heat to low, pour in the prepared sauce, and stir quickly. Cook for 15-20 seconds until the sauce just begins to bubble and thicken to a glossy consistency.
Serve: Pour the sauce evenly over the blanched lettuce, drizzle a few drops of sesame oil (optional), and serve immediately while hot. The savory-sweet sauce complements the fresh crunch of the lettuce perfectly.
Tips
Adding salt and oil to the blanching water helps keep the lettuce green. The sauce should not be too thick; it should lightly coat the lettuce. Reduce light soy sauce if you prefer less salt. Keep blanching time short to preserve crispness.
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