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1 ea head romain lettuce 2 tb peanut oil
1/4 ts salt 1 tb premium oyster sauce
4 servings
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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1/4 ts salt 1 tb premium oyster sauce
4 servings
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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