I bought a bag with three heads of romaine lettuce that I intended to eat with my homemade Caesar Salad Dressing, but I was feeling too lazy to run to the store to buy anchovies and Parmesan cheese. Plus, there was all that mincing and chopping.
I've always much preferred to eat my vegetables via soups rather than salads, but it was late August, the dog days of summer, and I was in the midst of working 12 days in a row. Exhausted! Hungry!
I needed vegetables and I needed them in minutes. So recalling that I wanted to try making the cooked lettuce I ate at Sea Harbour Seafood Restaurant - Rosemead and, more recently, at Mama's Lu Dumpling House - Monterey Park, I decided to treat lettuce like I treat most vegetables -- I sauteed it with just a bit of oyster sauce.
It was so good that I made it again a few nights later.
Cooked, lettuce has a lovely sweetness that's enhanced with oyster sauce. Just saute it until wilted so the lettuce retains its crispness. Perfect as a complement to many dishes, but I ate this as a meal with rice and salmon.
Chinese Sauteed Lettuce with Oyster Sauce
For two servings, you'll need:
1 head romaine lettuce, chopped into 2-inch pieces
2 tsp Chinese Oyster Sauce or other thick black sauce of your choice
Chop the romaine lettuce into 2-inch pieces. Wash and drain in a colander.
In a pan on medium-high heat, add about 2 tsp oyster sauce.
Add the lettuce.
Stir to make sure it's evenly coated in oyster sauce.
In minutes, the lettuce will wilt.
That's it! Plate and serve with rice or fish.
Other vegetable side dishes:
Bok Choy Sauteed with Garlic
Chinese Eggplant Salad
Chinese Lettuce Wraps with Chicken, Water Chestnuts, and Bell Peppers
Chinese Tomato Egg Shrimp Stir-Fry
Kinpira (Japanese Sauteed Gobo Root (Burdock) and Carrot Matchsticks)
Longan Chicken Radicchio Wraps
Rau Den Luoc (Vietnamese Boiled Amaranth Greens)
Rau Den Xao Chao (Vietnamese Amaranth/Chinese Red Spinach Sauteed with Fermented Bean Curd)
Rau Muong Xao Toi Chao (Vietnamese Water Spinach Stir-fried with Garlic and Fermented Bean Curd)
Sichuan Green Beans
Shishito Peppers with Chinese XO Sauce
Steamed Gai Lan (Chinese Broccoli) with Oyster Sauce
Sukju Namul (Korean Seasoned Mung Bean Sprouts)
Su Su Xao Tom (Vietnamese Chayote Sauteed with Shrimp)
1 year ago today, Cinespia Cemetery Screenings - Hollywood Forever Cemetery - Los Angeles.
2 years ago today, Anderson-Abruzzo Albuquerque International Balloon Museum - Albuquerque - New Mexico.
3 years ago today, How to Eat a Pomegranate.
4 years ago today, Bollini's Pizzeria Napolitana - Monterey Park.