Chinese Lettuce With Oyster Sauce

Method

1. 1

   In a large pot, combine 3 quarts water, salt, and 1 tablespoon oil. Bring to a boil over high heat.

2. 2

   Carefully separate lettuce leaves, taking care not to tear them. (If leaves are longer than 5 inches, halve them cross-wise.)

3. 3

   In a small bowl, whisk oyster sauce, soy sauce, sugar, a pinch of salt, and 1/4 cup plus 1 tablespoon water; set aside.

4. 4

   In another small bowl, whisk cornstarch with 3 tablespoons water to make a slurry; set aside.

5. 5

   In a small saucepan, heat remaining 1 tablespoon oil over medium heat until just shimmering. Add minced garlic and cook, stirring constantly, until fragrant, about 10 seconds. Add oyster sauce mixture and bring to a simmer. Add the cornstarch slurry, whisking constantly, and simmer over medium heat until thickened; it should be slightly looser than ketchup. Remove from heat; set aside.

6. 6

   Blanch lettuce in the pot of boiling water, using tongs to submerge lettuce as needed, until tender and bright green, 10 to 15 seconds. Using tongs or a slotted spoon, lift lettuce, letting any excess water drip back into the pot, and transfer to a large serving platter; some residual water is fine. Arrange leaves in an even layer.

7. 7

   Warm sauce over low heat, if needed, and drizzle over lettuce, tossing evenly to coat. Serve.

Nutrition

calories

94 kcal

fatContent

7 g

fiberContent

3 g

sugarContent

2 g

sodiumContent

1231 mg

proteinContent

2 g

cholesterolContent

0 mg

carbohydrateContent

7 g

saturatedFatContent

1 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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