INGREDIENTS

• 2 heads (about 1.3 lbs) of green leaf lettuce

DIRECTIONS

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.

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.

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.

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.