Oyster Sauce Lettuce (蚝油生菜)

蚝油生菜

Oyster Sauce Lettuce (蚝油生菜) — CantoneseGuangdong home cooking.

Ingredients

• romaine lettuce hearts
• oyster sauce
• light soy sauce
• garlic, minced
• sugar
• water or chicken stock
• sesame oil
• neutral cooking oil

Instructions

1. Trim the tough outer base of each lettuce heart, then cut lengthwise into 4 wedges. Wash thoroughly — sand hides in the tight folds. (Each wedge should be pale green at the base, dark green at the tips, with no brown or wilted outer leaves)
2. Make the sauce: whisk together oyster sauce, soy sauce, sugar, sesame oil, and water in a small bowl until the sugar dissolves.
3. Bring a large pot of salted water to a rolling boil. Add lettuce, submerge fully, and blanch for exactly 30 seconds. (Leaves turn a vivid, glossy bright green and begin to wilt slightly at the edges)
4. Remove lettuce with tongs and arrange on a serving plate. Do not drain — the water dripping off is fine.
5. In the same pot (or a small pan), heat neutral oil over medium. Add minced garlic and fry for 10 seconds until fragrant but not browned. (Garlic sizzles and releases a sharp, toasted aroma)
6. Pour in the oyster sauce mixture. Let it bubble for 15 seconds until slightly thickened and glossy. (Sauce bubbles and coats the back of a spoon with a glossy sheen)
7. Pour the hot sauce evenly over the lettuce. Serve immediately.