Chinese Lettuce With Oyster Sauce

Ingredients

For 4 servings

• •1 c. à soupe (9 g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or same weight
• •2 c. à soupe (30 ml) neutral oil, such as peanut or canola, divided
• •1 lb (454 g) romaine lettuce (about 1 head), rinsed well
• •1 c. à soupe plus 1 teaspoon (20 ml) oyster sauce
• •2 c. à café light soy sauce, such as Lee Kum Kee
• •1 /4 teaspoon granulated sugar
• •1 1/2 teaspoon cornstarch
• •3 medium cloves garlic (15 g), minced

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.