Romaine Lettuce With Oyster Sauce
Serves:
Ingredients:
1
Head romain lettuce
1/4
ts
Salt
2
tb
Peanut oil
1
tb
Premium oyster sauce
Method:
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.