Stir Fried Lettuce With Oyster Sauce Recipe
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Summary
Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientVegetable
Ingredients
Very fresh Romaine lettuces - 2
Sunflower oil - 1/4 cup
For the oyster sauce:
Commercially prepared Chinese oyster sauce - 1/4 cup
Light soy sauce - 2 tbsp
Chinese rice wine - 3 tbsp or
Dry sherry - 6 tbsp
Cold chicken stock
Cornstarch or potato flour - 1 tsp
Monosodium glutamate - pinch
Directions
GETTING READY
1 In a large saucepan, bring two thirds full of salted water to a boil.
2 Remove any damaged outer leaves from the lettuces.
3 Cut each whole lettuce lengthwise into quarters.
4 Wash, and drain very thoroughly.
5 Cut each quarter across, in half.
MAKING
6 Add the lettuce to the boiling water and blanch for only 3-4 seconds.
7 Removing the lettuce pieces quickly with a slotted ladle.
8 Drain well.
9 For the sauce, in a bowl, stir all the ingredients together.
10 In a wok or a large non-stick skillet, heat the oil.
11 When it is very hot, add all the lettuce at once.
12 Stir fry over high heat for a maximum of 2 minutes; the lettuce should still be fairly crunchy.
13 Transfer the lettuce to a serving dish.
14 Lower the heat and stir the sauce ingredients once more.
15 Pour into the wok, stirring and scraping the sides and bottom of the pan.
16 When the sauce has boiled and thickened, sprinkle all over the lettuce.
SERVING
17 Serve immediately.
1 In a large saucepan, bring two thirds full of salted water to a boil.
2 Remove any damaged outer leaves from the lettuces.
3 Cut each whole lettuce lengthwise into quarters.
4 Wash, and drain very thoroughly.
5 Cut each quarter across, in half.
MAKING
6 Add the lettuce to the boiling water and blanch for only 3-4 seconds.
7 Removing the lettuce pieces quickly with a slotted ladle.
8 Drain well.
9 For the sauce, in a bowl, stir all the ingredients together.
10 In a wok or a large non-stick skillet, heat the oil.
11 When it is very hot, add all the lettuce at once.
12 Stir fry over high heat for a maximum of 2 minutes; the lettuce should still be fairly crunchy.
13 Transfer the lettuce to a serving dish.
14 Lower the heat and stir the sauce ingredients once more.
15 Pour into the wok, stirring and scraping the sides and bottom of the pan.
16 When the sauce has boiled and thickened, sprinkle all over the lettuce.
SERVING
17 Serve immediately.
