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Stir-Fried Iceberg Lettuce with Soy and Oyster Sauces Recipe

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4.1 from 11 reviews

A quick and healthy stir-fried iceberg lettuce recipe that delivers tender, slightly crunchy greens infused with savory soy and oyster sauce flavors, enhanced by fragrant ginger and garlic. Perfect as a light side dish, this vibrant preparation keeps the lettuce crisp while adding a delicious umami punch with minimal cooking time.

Ingredients

Vegetables

  • 1 head iceberg lettuce
  • 1 slice ginger (⅛-inch thick, smashed with the side of a knife)
  • 1 clove garlic (chopped)

Sauce

  • 2 teaspoons soy sauce
  • 2 tablespoons oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • Ground white pepper (to taste)

Cooking Oil

  • 2 tablespoons vegetable oil

Instructions

  1. Prep the Lettuce: Firmly hit the lettuce on the counter to remove the core, then discard the core. Remove the outer leaves if discolored, and tear the lettuce into large 4 to 5-inch pieces.
  2. Wash and Dry Lettuce: Submerge the torn lettuce in a large bowl of very cold water and stir well to wash and rehydrate. Drain the lettuce in a colander and shake off excess water, or use a salad spinner to dry thoroughly to avoid excess liquid during cooking.
  3. Make the Sauce Mixture: In a small bowl, combine soy sauce, oyster sauce, sesame oil, salt, sugar, and ground white pepper. Set aside for later use.
  4. Infuse the Oil: Heat a wok over low heat and add 2 tablespoons vegetable oil and the smashed ginger slice. Infuse for 15 seconds without burning the ginger to release its aroma.
  5. Begin Stir-Frying: Turn the heat to the highest setting, add the chopped garlic, and immediately add the lettuce to the wok. Stir-fry quickly using a scooping motion to evenly coat the lettuce with oil.
  6. Allow Lettuce to Rest: After about 20 seconds, gather the lettuce into a pile in the middle of the wok and let it cook uncovered for 15 seconds, allowing liquid to pool in the wok.
  7. Add Sauce and Sear: Pour the soy sauce mixture over the lettuce while the wok sides heat up intensely. Stir the lettuce in a circular motion, spreading it out along the wok’s sides to achieve the characteristic "wok hei" sear flavor.
  8. Repeat Searing: Gather the lettuce again in the center and let the wok sides heat up once more for a second round of searing to enhance flavor and texture.
  9. Finish and Serve: After the second searing, the lettuce should be tender yet slightly crunchy with wilted greens. Remove from heat promptly to avoid overcooking. Serve immediately.

Notes

  • Washing and drying the lettuce properly is crucial to avoid excess water that can make the dish soggy.
  • Use the highest heat possible to achieve wok hei, the smoky and savory flavor characteristic of authentic stir-fries.
  • If you do not have a wok, use the largest, thick-bottomed skillet available to approximate the cooking surface.
  • Do not overcook the lettuce; it should remain slightly crunchy for the best texture.
  • Adjust seasoning—particularly salt and white pepper—to your taste.
  • Oyster sauce adds a rich umami depth; substitute with vegetarian mushroom sauce if needed.

Find it online: https://simpleplatter.com/stir-fried-iceberg-lettuce-with-soy-and-oyster-sauces-recipe/