Iceberg Lettuce with Vegan Oyster Sauce & Garlic

 

RECIPE BY MOON LAI @foodpassionical

Try this traditional Chinese recipe that's healthy, flavourful, and delicious. This recipe takes only 20 minutes to make. It is a great sidedish to pair with your rice bowls!

serves 2

INGREDIENTS
    • 1 head iceberg lettuce, about 400g
    • 5 cloves garlic
  • SAUCE:
    • 1 1/2 tbsp oyster sauce
    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 3 tbsp water
  • FOR BLANCHING:
    • 2 tbsp oil
    • 1 tsp salt
  • VEGAN OYSTER SAUCE
    • 1 cup water
    • 2 tbsp brown sugar
    • 1/3 cup soy sauce
    • 1 1/2 tsp mushroom powder
    • 1 tsp salt
    • 1 tbsp cornstarch
METHOD
  1. Make a circular cut around the root/core of the lettuce. Break apart the leaves with your hand and tear into big pieces. Wash the leaves and set aside.
  2. Mix together all the vegan oyster sauce ingredients. Cook until the sugar is dissolved, then let it simmer in low heat for about 1 minute. Remove from the heat and transfer to a clean jar. Let the sauce cool completely before storing in the refrigerator. The sauce will get thick once it is chilled. 
  3. Boil a pot of water. Meanwhile heat oil in a saucepan over medium heat, sauté the garlic till fragrant. Add in the sesame oil, oyster sauce, and soy sauce. Stir well and let it simmer for 20 second, remove from the heat and set aside.
  4. When the water is boiling, add in salt and 1 tbsp oil, then blanch the iceberg lettuce for about 20 seconds (to lightly wilt the lettuce) . Drain out the water and place on a serving plate.
  5. Pour the sauce over the cooked lettuce and enjoy.
NOTES:
  1. Adding oil and salt into the boiling water will give the lettuce a shiny look and help to maintain the colour.

 

 

Lai Po Cheng | @foodpassionical | Foodpassionical on YouTube

Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience. 

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