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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
This recipe, ultimately, is a simple one. Which is to say that the details really make a difference. First, is the lettuce. Properly cooked lettuce should still be brilliantly green with a crisp stem and slippery, silky leaves, which can only be achieved if blanched briefly in a large amount of salted water. Without enough water, the greens will take too long to come to temperature and then turn yellow. Without salt, the greens will taste bland.
Second, is the sauce. This type of brown oyster and soy sauce based seasoning is very common in Chinese home cooking, so mastering it is instrumental. This flavor comes from balance; when all the ingredients are added to the pan at the right time and at the right temperature, the resulting sauce should be at a pleasant equilibrium between salty, sweet, and savory flavors with an aromatic base of garlic and scallion. The texture–just thick enough to cling to the surface of the greens without clumping–is a result of the thick oyster sauce and a starch slurry which help emulsify and smoothen the sauce. And the look is a result of the pop of color from the red chilis and the gloss from a last minute addition of oil.
—Lucas Sin
Watch This Recipe
Boiled Lettuce with Garlic & Oyster Sauce
Ingredients
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1/2 tablespoon
(8 grams) cornstarch
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1/2 tablespoon
(8 grams) cold water
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3 tablespoons
(15 grams) neutral oil
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2
garlic cloves (about 12 grams), minced
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1
scallion (about 15 grams), sliced thinly
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1/2
Thai bird eye chili (about 5 grams), sliced thinly
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1 tablespoon
(15 grams) light soy sauce
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2 tablespoons
(30 grams) oyster sauce
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Pinch of white sugar
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3 tablespoons
(45 grams) cold water
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1
head (10 ounces; 283 grams) of iceberg, green leaf or romaine lettuce, separated into individual leaves and washed well
Directions
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Bring a large pot of salted water to a boil.
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As the water is coming to a boil, begin to assemble the sauce. In a small ramekin, mix the starch and a water to form a slurry. Set aside. In a small pan over high heat, heat the oil until shimmering. Add the garlic, scallions, and chili and stir-fry until aromatic but without picking up color, about 30 seconds. Add the soy sauce, oyster sauce, and sugar, deglazing the pan and letting the soy sauce caramelize, for about 10 seconds. Add the water and bring the sauce to a boil, mixing constantly. Once boiled, add the starch slurry and mix to thicken. Take off the heat, taste, and adjust seasoning as necessary. Finally, add a couple drops of oil and mix again. The sauce should be a glossy, emulsified, and slightly thickened. Set aside.
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Once the salted water is at a rolling boil, blanch all of the lettuce leaves, pressing and mixing to make sure the leaves are fully immersed. Let the lettuce cook for 20 seconds and immediately strain.
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Place the cooked lettuce on a plate and drizzle over with the sauce. Serve warm, preferably with rice.
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