Stir-fried Lettuce with Oyster Sauce
This vibrant Chinese stir-fried lettuce offers a delightful balance of crisp texture and savory umami. Fresh romaine is quickly cooked with aromatic garlic and coated in a rich oyster sauce, creating a light yet flavorful side dish that perfectly complements any Asian-inspired meal.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 112 kcal
Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gromaine lettuce, rough chopped
- 2 clovegarlic, minced
- 2 tbspoyster sauce
- 1 tspsoy sauce
- 2 tbspwater
- 0.5 tspsesame oil
- 1 tbspvegetable oil
Equipment
Wok · Large skillet (optional) · Small mixing bowl · Whisk · Chef's knife · Cutting board · Spatula or wok shovel
The method
Step by step
- 1
Thoroughly wash the romaine lettuce leaves under cold running water to remove any dirt or grit.
About 2 min
Cook’s note: Ensure the lettuce is well-drained or gently patted dry to prevent excess water from diluting the sauce.
- 2
Roughly chop the washed romaine lettuce into bite-sized pieces, approximately 1-2 inches in length.
About 1 min
- 3
Mince the garlic cloves finely.
About 1 min
Cook’s note: For a milder garlic flavor, you can thinly slice the garlic instead of mincing.
- 4
In a small bowl, whisk together the oyster sauce, soy sauce, water, and sesame oil until well combined and smooth.
About 2 min
Cook’s note: Taste the sauce and adjust the soy sauce or oyster sauce to your preference; some brands are saltier than others.
- 5
Heat a wok or large skillet over medium-high heat until a wisp of smoke appears.
About 1 min
Cook’s note: A properly heated wok ensures quick cooking and a smoky 'wok hei' flavor.
- 6
Add the vegetable oil to the hot wok, swirling to coat the surface.
- 7
Add the minced garlic to the hot oil and stir-fry for 15-30 seconds until it becomes fragrant and lightly golden, being careful not to burn it.
About 1 min
Cook’s note: Burnt garlic will impart a bitter taste to the dish, so watch it closely.
- 8
Add the chopped lettuce to the wok and stir-fry vigorously for 1-2 minutes, tossing constantly, until it just begins to wilt but still retains a pleasant crispness.
About 2 min
Cook’s note: Avoid overcooking the lettuce; the goal is to soften it slightly while maintaining its vibrant green color and crunch. If your wok is small, cook the lettuce in two batches to prevent overcrowding.
- 9
Pour the prepared sauce mixture evenly over the stir-fried lettuce.
- 10
Toss quickly for another 30 seconds to coat all the lettuce pieces thoroughly with the sauce.
About 1 min
Cook’s note: Ensure all the lettuce is evenly coated for maximum flavor.
- 11
Immediately transfer the stir-fried lettuce to a serving dish.
- 12
Serve hot as a delicious and healthy side dish.
Per serving
Nutrition
- Calories
- 111.9kcal
- Protein
- 2.7g
- Carbs
- 7.8g
- Fat
- 8.6g
- Fibre
- 2.1g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This quick and easy side dish is incredibly versatile. It pairs wonderfully with richer main courses like roasted meats, grilled fish, or other stir-fries. For a vegetarian option, use a mushroom-based vegetarian oyster sauce. You can also add a pinch of red pepper flakes with the garlic for a touch of heat.
Store any leftover stir-fried lettuce in an airtight container in the refrigerator.
This dish is best enjoyed fresh. Reheating may cause the lettuce to become overly soft. If necessary, gently warm in a skillet over medium heat for 1-2 minutes, stirring constantly, until just heated through.
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