← Back to dish list

Oyster Sauce Lettuce

Servings
Ingredient Amount
Romaine Lettuce 300g
Oyster Sauce 2 tbsp
Light Soy Sauce 1 tsp
Sugar ½ tsp
Garlic (minced) 3 cloves
Cooking Oil (for pouring over garlic, must be hot) 2 tbsp
Sesame Oil ½ tsp
Salt (for blanching) to taste

Method

Steps

  1. Mince the garlic3 cloves and set aside
  2. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil
  3. Tear the lettuce300g into large pieces (or keep whole), blanch for 30 seconds — keep it bright green and crisp
  4. Remove immediately and rinse under cold water, drain well, arrange neatly on a plate
  5. Mix the sauce: oyster sauce2 tbsp + soy sauce1 tsp + sugar0.5 tsp + 2 tbsp water, stir to combine
  6. Heat the sauce in a small pan until just barely simmering, remove from heat, stir in sesame oil0.5 tsp
  7. Scatter the minced garlic3 cloves evenly over the lettuce
  8. Heat the cooking oil2 tbsp in a pan until just smoking (~180°C), pour it directly over the garlic — you want to hear a sizzle
  9. Drizzle the sauce over everything and serve immediately

Key Tips

  • ✅ Don't blanch longer than 30 seconds — lettuce will go limp and yellow
  • ✅ Rinse with cold water right after blanching to lock in the crunch
  • ✅ The sizzling hot oil over garlic is the soul of this dish — don't skip it or use cold oil
  • ✅ Prepare the sauce ahead; only pour at the last second to keep everything crisp
  • 🌿 Iceberg lettuce gives the best crunch; romaine or cos also work well

Feedback