Romaine Lettuce With Oyster Sauce Recipe

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Romaine Lettuce With Oyster Sauce Ingredients

1 head romaine lettuce
1/4 tsp salt
2 tbsp peanut oil
1 tbsp premium oyster sauce

A Recipe for
Romaine Lettuce With Oyster Sauce

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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This Romaine Lettuce With Oyster Sauce recipe is one of many in our Asian Category.

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This Recipe for Romaine Lettuce With Oyster Sauce is one of thousands in the Recipes-to-go Asian Cookbook.

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This is a recipe for Romaine Lettuce With Oyster Sauce from the recipe cookbook of Recipes-to-go (Asian)

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Romaine Lettuce With Oyster Sauce

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Romaine Lettuce With Oyster Sauce Directions

We decided on romaine lettuce for this dish because it is crisp
textured, and readily available.

Preparation: Wash & remove core from lettuce. Combine oil & oyster
sauce in small sauce pan; bring to simmer; keep hot until ready to
serve.

Blanching: Heat about 2 gallons water in large pot. We use bottom of
aluminum steamer. Add salt. When water reaches rolling boil, blanch
lettuce for about 20 seconds - until leaves are bright green.

Remove leaves, shake off excess water. Stack leaves & cut cross-wise
into 4 parts. Use cleaver to place leaves on serving platter. Pour
hot oyster sauce on leaves. Serve.

Serves: 4

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Romaine Lettuce With Oyster Sauce Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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