Taiwanese oyster sauce lettuce

Overview

I ate a piece of oyster sauce lettuce in a small shop in Taipei before, and I particularly remember it. It was tender and crispy. Different from the salty oyster sauce lettuce in the past, this one is a little sweeter, and it has small red peppers. It tastes great! And it’s super easy to prepare meals quickly~

Tags

• vegetarian dishes
• clear water
• edible oil
• lettuce
• msg
• oyster sauce
• sugar
• garlic
• green onions
• salt
• small red pepper

Ingredients

Steps

1. 1 Peel and wash a head of lettuce and set aside. Wash the green onions, garlic cloves, and two small red peppers and cut them into small pieces.

   

2. 2 Boil a pot of hot water and add a few drops of cooking oil to the water to prevent the vegetable leaves from turning yellow when blanching.

   

3. 3 Put the lettuce in boiling water for 3 seconds to uncook it, take it out quickly, and cool it down with cold water to maintain a crispy texture. Set aside. (This kind of lettuce is very tender and will easily turn yellow and soft if blanched for a long time.)

   

4. 4 Pour an appropriate amount of cooking oil into the wok. When the oil is hot, add the minced onions, garlic and small red peppers, and sauté until fragrant.

   

5. 5 After the onion, garlic and red pepper are fragrant, pour in the oyster sauce.

   

6. 6 Stir-fry oyster sauce and ingredients

   

7. 7 Put 1 tablespoon of sugar in the pot, a little salt and MSG to taste. The oyster sauce is salty, just a little salt, then add 2 tablespoons of water and mix well.

   

8. 8 Pour the fried oyster sauce over the blanched lettuce. Sprinkle some green onions for garnish ~ Serve ~