Chinese Garlic Lettuce with Oyster Sauce (蒜蓉生菜)
This 10-minute, restaurant-style Chinese garlic lettuce (Suan Rong Sheng Cai) is the perfect, simple vegetable side. This recipe teaches you the secret to blanching lettuce to keep it crisp and green, all smothered in a glossy, savory garlic-oyster sauce.
Equipment
- 1 Medium pot For blanching
- 1 Wok or small skillet
- 1 Spider Strainer or slotted spoon
- 2 Small Bowls For mixing sauces
Ingredients
For the Lettuce:
- 1 lb Romaine lettuce (about 1 large head, hearts are best) (approx. 450g)
- 1/2 tsp Salt for blanching water
- 1/2 tsp Cooking Oil (vegetable, canola, or avocado oil)
For the Sauce:
- 5 cloves Garlic finely minced
- 1 tbsp Cooking Oil (vegetable, canola, or avocado oil)
- 2 tbsp Light Soy Sauce use Kikkoman or Pearl River Bridge
- 1 tbsp Oyster Sauce Lee Kum Kee brand recommended
- 1/2 tsp Sugar balances the saltiness
- 1 tbsp Water
- 1/4 tsp Sesame Oil or a few drops, to finish
For the Slurry (Thickener):
- 1 tbsp Potato Starch (or cornstarch)
- 1/4 cup Cold Water (60 ml)
Instructions
- Mise en Place (Prep): This dish cooks in 3 minutes, so do this first. In a small bowl (Sauce Bowl), combine the light soy sauce, oyster sauce, sugar, and 1 tbsp of water. Stir and set by the stove. In a second small bowl (Slurry Bowl), combine the potato starch (or cornstarch) and 1/4 cup of cold water. Stir well and set by the stove. Wash the lettuce, cut off the root end, and separate the leaves. Mince the 5 cloves of garlic.
- Blanch the Lettuce: Bring a medium pot of water to a rolling boil. Add the 1/2 tsp salt and 1/2 tsp cooking oil to the water. Add the lettuce leaves and push them down to submerge. Blanch for only 20-30 seconds. The leaves should turn bright green and just begin to wilt. Do not overcook.
- Quickly remove the lettuce with a spider strainer, draining off as much water as you can. Arrange the lettuce on your serving plate.
- Make the Sauce: Place a wok or small skillet over LOW heat. Add 1 tbsp of cooking oil and the minced garlic. Stir the garlic for 30-60 seconds until fragrant. Do not let it brown.
- Turn the heat to medium-high. Pour in the prepared Sauce Bowl (soy-oyster mixture). Bring it to a boil, stirring constantly (about 30 seconds).
- Thicken and Serve: Give your Slurry Bowl a final, vigorous stir to recombine the starch and water. While stirring the simmering sauce in the pan, slowly pour in the slurry. The sauce will thicken and become glossy almost instantly.
- If the sauce is too thick, add a splash of water. If too thin, let it bubble for 15 seconds more. Turn off the heat. Stir in the few drops of sesame oil.
- Pour the hot, glossy sauce evenly over the blanched lettuce on the plate. Serve immediately.
- Serve
Notes
Troubleshooting the Slurry: If your sauce becomes lumpy, the starch settled. If it becomes a solid gel, your pan was too hot. In either case, turn off the heat and whisk in water, one tablespoon at a time, until it's a smooth gravy consistency.
Lettuce Substitute: Romaine hearts are the best for this. Iceberg lettuce can be used, but it will release more water and dilute the sauce.
Allergen Information: This recipe contains soy, wheat, and shellfish (oyster sauce). For a gluten-free version, use tamari and a gluten-free oyster sauce.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition (Disclaimer)
Servings: 4 Calories: 65 kcal Carbohydrates: 7g Protein: 2g Fat: 4g Saturated Fat: 0.5g Sodium: 750mg Potassium: 280mg Fiber: 2g Sugar: 2gNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.