Lettuce with Oyster Sauce (蚝油生菜)
This Lettuce with Oyster Sauce is a simple yet delicious vegetable dish. The fresh, crisp lettuce pairs perfectly with the savory, garlicky oyster sauce, creating a balance of flavors in every bite. Quick and easy to make, this dish is ideal for a light meal or as a side dish, and it goes wonderfully with rice or any main course.
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Before diving into this recipe, there are a few key tips and techniques that can help you enhance the flavor and texture of this dish. Let’s take a closer look at how to ensure each step of the process goes smoothly.
1.Choosing and Buying Ingredients:
Green Leaf Lettuce
Selection: Choose vibrant, fresh green leaves with no yellowing or wilting. The lettuce should feel firm, without any black spots.
Substitution: If green leaf lettuce is unavailable, you can use romaine lettuce, spinach, or butter lettuce as a substitute.
Garlic
Selection: Look for fresh, plump garlic cloves without any signs of sprouting or shriveling.
Substitution: If fresh garlic isn’t available, pre-minced garlic from a jar can be used, but fresh garlic provides a stronger flavor.
Oyster Sauce
Selection: Use a reputable brand of oyster sauce to ensure authentic and consistent flavor.
Substitution: If you don’t have oyster sauce, you can use soy sauce, though you’ll miss the distinct savory depth oyster sauce offers.
Soy Sauce (Light and Dark)
Selection: Light soy sauce adds saltiness and flavor, while dark soy sauce enhances the color. Choose well-known brands for a better taste.
Substitution: If you can’t find both types, regular soy sauce can be used, though the taste and color may vary.
Cornstarch
Selection: Any basic cornstarch will work for thickening the sauce.
Substitution: Potato starch or tapioca starch can be used instead, but they might alter the texture slightly.
2.Cooking Tools and Substitutes:
Cookware
Selection: Use a non-stick skillet or medium-sized saucepan to sauté the garlic and cook the sauce. This will help prevent sticking.
Substitution: If you don’t have a non-stick skillet, a regular frying pan will do. Just be sure to stir the sauce constantly to avoid burning.
Knives and Cutting Boards
Selection: A sharp kitchen knife will make it easier to cut the lettuce and mince the garlic.
Substitution: If you don’t have a chef’s knife, any kitchen knife will work, but ensure it’s sharp enough to cut through the lettuce cleanly.
Stirring Utensils
Selection: Use a wooden spoon or heat-resistant silicone spatula to stir the sauce, as these won’t scratch your cookware.
Substitution: Metal utensils can also be used, but be careful not to damage non-stick surfaces.
3.Cooking Tips and Techniques:
Blanching the Lettuce
Tip: Add salt and oil to the boiling water to help the lettuce retain its color and flavor. Make sure the water is boiling before adding the lettuce, and remove it quickly to avoid overcooking.
Timing: Blanch the lettuce for 30-45 seconds to maintain its crisp texture.
Making the Garlic Oyster Sauce
Tip: Be careful not to burn the garlic when sautéing, as burnt garlic can make the sauce bitter. When adding the cornstarch slurry, stir constantly to avoid lumps.
Timing: The sauce should thicken in 1-2 minutes. Overcooking may result in a sauce that’s too thick.
Adjusting the Flavor
Tip: Since oyster sauce and soy sauce are salty, add salt gradually and taste as you go. The sugar helps balance the salty flavors, creating a well-rounded taste.
Plating the Dish
Tip: Arrange the lettuce neatly on the plate before pouring the sauce evenly over it to ensure every bite is flavorful.
With these detailed tips and techniques, even beginner cooks can successfully prepare this flavorful dish. Follow the steps carefully, and you’ll have a delicious Lettuce with Oyster Sauce that’s sure to impress!
4.Try More Delicious Vegetable Recipes:
If you loved this tasty lettuce dish, don’t miss out on these other easy and popular vegetable recipes. Perfect for your next meal or gathering!
INGREDIENTS
MAIN INGREDIENTS
- 2 heads (about 1.3 lbs) of green leaf lettuce
ACCESSORIES
- 2 cloves garlic, minced
SEASONINGS
- 1 tablespoon oyster sauce
- 2 teaspoons light soy sauce
- ½ teaspoon dark soy sauce
- 3 teaspoons salt (for blanching) + ½ teaspoon (for sauce)
- ½ teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1.5 tablespoons cooking oil (divided)
- ⅓ cup (100 ml) water
DIRECTIONS
STEP 1
Prepare the Lettuce and Garlic:
Trim the base off the 2 heads of green leaf lettuce, cut them into wedges, rinse thoroughly under cold water, and let them drain.
Mince the 2 cloves of garlic and set aside.
Tip:
If green leaf lettuce isn’t available, you can use romaine lettuce or other leafy greens like spinach as a substitute.
STEP 2
Blanch the Lettuce:
In a large pot, bring about 6 cups of water to a boil.
Add 3 teaspoons of salt and ½ tablespoon of cooking oil to keep the lettuce bright green.
Once the water is boiling, add the green leaf lettuce and blanch for 30-45 seconds, until it softens but remains slightly crisp. Remove and drain well.
Tip:
Don’t overcook the lettuce; a short blanching keeps the texture fresh.
Gently press the lettuce to remove excess water after blanching.
STEP 3
Make the Garlic Oyster Sauce Gravy:
In a small pan, heat 1 tablespoon of cooking oil over medium heat.
Add the minced garlic and sauté until golden and fragrant, about 30 seconds to 1 minute.
Pour in ⅓ cup of water, 1 tablespoon oyster sauce, 2 teaspoons light soy sauce, ½ teaspoon salt, ½ teaspoon sugar, and ½ teaspoon dark soy sauce. Stir while bringing the mixture to a boil.
Slowly add the cornstarch slurry, stirring constantly, until the sauce thickens, about 1-2 minutes.
Stir in the remaining 1 teaspoon of oil for a glossy finish, then remove from heat.
Tip:
Adjust the consistency of the gravy by adding more cornstarch slurry if you prefer it thicker.
Since the oyster sauce and soy sauces are salty, taste before adding more salt.
STEP 4
Serve and Pour the Sauce:
Arrange the blanched green leaf lettuce neatly on a serving plate.
Evenly pour the garlic oyster sauce gravy over the lettuce and serve.
Tip:
This dish pairs perfectly with steamed rice, as the rich gravy complements it well.
For a bit of heat, you can add crushed red pepper flakes to the sauce.
Frequently Asked Questions:
1.What kind of lettuce is green leaf?
Green leaf lettuce is a type of loose-leaf lettuce with soft, ruffled leaves. It's known for its mild flavor and tender texture, making it great for salads, sandwiches, and wraps. Unlike romaine or iceberg lettuce, it doesn't form a tight head, but rather grows in loose clusters. It’s often a bright green color with a slightly crisp bite.
2.What does green leaf lettuce do for you?
Green leaf lettuce is low in calories and packed with nutrients. It provides vitamins A, C, and K, which support immune health, skin health, and blood clotting. It’s also a good source of fiber, aiding digestion, and contains antioxidants that help protect your cells from damage. Including it in your diet can help boost overall health while keeping your meals light and fresh.
3.Is green leaf lettuce different than romaine?
Yes, green leaf lettuce and romaine are different in both appearance and texture. Romaine has long, sturdy leaves with a crunchy texture, and it forms a more structured head. Green leaf lettuce has softer, more delicate leaves and grows in a looser, less structured form. Romaine has a slightly stronger, more bitter taste, while green leaf lettuce is milder and sweeter.
4.What is the difference between green leaf lettuce and iceberg lettuce?
The main difference between green leaf lettuce and iceberg lettuce lies in their texture, flavor, and nutritional value. Iceberg lettuce is known for its crispy texture and pale green color, but it has a very mild taste and is lower in nutrients compared to green leaf lettuce. Green leaf lettuce is softer, more flavorful, and richer in vitamins and antioxidants. Iceberg is often used for its crunch, while green leaf is chosen for its nutrient density and tender texture.
Recipe analyzer
- Recipes: Lettuce with Oyster Sauce (蚝油生菜)
- Main Ingredients:10
- Servings per recipe:1
- Servings size:883 g
-
Energy (calories)：344 kcal
-
Protein：11.38 g
-
Fat：23.48 g
Why gray?
-
Carbohydrates：28.7 g
-
Protein: 9%30 kcal
-
Fat: 61%207 kcal
-
Carbohydrates: 31%105 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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