Lettuce is not typically cooked in Western cuisines, but leave it to the Chinese to do just that. My grandmother had, on a few occasions while living here in the U.S., made romaine lettuce sautéed with garlic, and it was delicious! Tender crisp is the best way to describe the texture. I adapted this version from Woks of Life https://thewoksoflife.com/cooked-lettuce-with-oyster-sauce-garlic/, adjusting by adding just a little sugar to balance the sauce to my preference.
INGREDIENTS:
14 oz. Romaine lettuce hearts (leaves separated)
6 quarts water
2 tbsp. vegetable oil
SAUCE:
2 tbsp. soy sauce
2 tbsp. oyster sauce
6 tbsp. water
1/2 tsp. sugar
4-6 cloves garlic, minced
3 tbsp. vegetable oil
1. Combine all the sauce ingredients together in a small bowl and set aside.
2. Bring a large stock pot with 6 quarts of water to a boil. Add the Romaine lettuce leaves and 2 tbsp. vegetable oil to the pot; swirl and blanch for 20 seconds. Immediately remove the lettuce leaves to a colander to drain and stop the cooking; set aside.
2. Using tongs, carefully place the blanched Romaine leaves on a serving plate, lining them up in the same direction.
3. In the meantime, heat 3 tbsp. oil in a small skillet over medium heat. Add the minced garlic and saute for 5-10 seconds until fragrant, stirring constantly. Carefully add the sauce ingredients and bring to a boil. Turn off heat.
4. Pour the sauce over the blanched lettuce on the plate and serve. This dish is great when served hot, but equally good at room temperature.
I like to use pre-washed Romaine hearts (2 packages of 7-oz. each).
Combine all the sauce ingredients together & set aside.
Minced garlic, oyster sauce and soy sauce.
Blanch the Romaine leaves in boiling water for no more than 20 seconds.
Immediately remove to a colander to drain and cool.
Saute the minced garlic for 5-10 seconds in 3 tbsp. oil until fragrant.
Add the sauce ingredients to the pan and bring to a boil.
Pour the sauce over the lettuce and serve.
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