Stir-Fried Romaine Lettuce with Oyster Sauce, Soy Sauce & Garlic
- camissonia
- Oct 14
- 1 min read
Lettuce is not typically cooked in Western cuisines but leave it to the Chinese to do just that. My grandmother had on a few occasions while living here in the U.S., made romaine lettuce sautéed with garlic, and it was delicious! Tender crisp is the best way to describe the texture. I adapted this version from Woks of Life https://thewoksoflife.com/cooked-lettuce-with-oyster-sauce-garlic/, adjusting by adding just a little sugar to balance the sauce to my preference.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Combine all the sauce ingredients together in a small bowl and set aside.
2
Bring a large stock pot with 6 quarts of water to a boil. Add the Romaine lettuce leaves and 2 tbsp. vegetable oil to the pot; swirl and blanch for 20 seconds. Immediately remove the lettuce leaves to a colander to drain and stop the cooking; set aside.
3
Using tongs, carefully place the blanched Romaine leaves on a serving plate, lining them up in the same direction.
4
In the meantime, heat 3 tbsp. oil in a small skillet over medium heat. Add the minced garlic and saute for 5-10 seconds until fragrant, stirring constantly. Carefully add the sauce ingredients and bring to a boil. Turn off heat.
5
Pour the sauce over the blanched lettuce on the plate and serve. This dish is great when served hot, but equally good at room temperature.
Instructions
14 oz romaine lettuce hearts (leaves separated)
6 quarts water
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp oyster sauce
6 tbsp water
1/2 tsp sugar
Sauce
5 cloves garlic minced
3 tbsp vegetable oil
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Stir-Fried Romaine Lettuce with Oyster Sauce, Soy Sauce & Garlic
Prep Time
10 min
Cooking Time
15 min
Rest Time
0
Total Time
25 min
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