Oyster Sauce Lettuce (蚝油生菜)
蚝油生菜 · háo yóu shēng cài
A Cantonese bistro staple that appears on nearly every dim sum and family dinner table. The key is blanching the lettuce just long enough to stay crisp-tender, then drowning it in a glossy oyster-sauce glaze. It's the fastest way to get a restaurant-quality green vegetable on the table.
Ingredients
- romaine lettuce hearts罗马生菜🛒 local2 large hearts (about 400 g)
- oyster sauce蚝油🏮 asian2 tbsp
- light soy sauce生抽🏮 asian1 tsp
- garlic, minced蒜末🛒 local3 cloves
- sugar糖🛒 local½ tsp
- water or chicken stock水或高汤🛒 local3 tbsp
- sesame oil香油🏮 asian½ tsp
- neutral cooking oil食用油🛒 local1 tbsp
romaine lettuce hearts: Romaine is sturdier than butter lettuce. If unavailable, use bok choy or choy sum.
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Trim the tough outer base of each lettuce heart, then cut lengthwise into 4 wedges. Wash thoroughly — sand hides in the tight folds.
处理生菜
🔍 Look forVisual: 每瓣底部淡绿、尖端深绿，外层无褐变或萎蔫叶片Each wedge should be pale green at the base, dark green at the tips, with no brown or wilted outer leaves
You know it's right when: 叶片脆挺、弯曲时不软塌Leaves are crisp and taut when you bend them
If using baby bok choy instead, halve lengthwise — no trimming needed.
2Make the sauce: whisk together oyster sauce, soy sauce, sugar, sesame oil, and water in a small bowl until the sugar dissolves.
调蚝油汁
3Bring a large pot of salted water to a rolling boil. Add lettuce, submerge fully, and blanch for exactly 30 seconds.
白灼生菜
🔍 Look for High heat 30 秒 · 30 secondsVisual: 叶片变成鲜艳有光泽的亮绿色，边缘开始微塌Leaves turn a vivid, glossy bright green and begin to wilt slightly at the edges
You know it's right when: 颜色是电光绿——如果变橄榄绿就说明煮过头了Color is electric green — if it turns olive, you've overcooked it
4Remove lettuce with tongs and arrange on a serving plate. Do not drain — the water dripping off is fine.
摆盘
5In the same pot (or a small pan), heat neutral oil over medium. Add minced garlic and fry for 10 seconds until fragrant but not browned.
爆香蒜末
🔍 Look for Medium heat 10 秒 · 10 secondsVisual: 蒜末滋滋作响，释放辛辣焦香Garlic sizzles and releases a sharp, toasted aroma
You know it's right when: 香气尖锐芬芳——如果开始冒烟说明火太大了Aroma is sharp and fragrant — if it starts smoking, it's too hot
Don't skip this step — raw garlic in the sauce tastes bitter.
6Pour in the oyster sauce mixture. Let it bubble for 15 seconds until slightly thickened and glossy.
煮酱汁
🔍 Look for Medium heat 15 秒 · 15 secondsVisual: 酱汁冒泡，勺背挂上光泽的薄层Sauce bubbles and coats the back of a spoon with a glossy sheen
You know it's right when: 酱汁刚好能挂住，不会像水一样稀Sauce has thickened just enough to cling, not run thin like water
7Pour the hot sauce evenly over the lettuce. Serve immediately.
淋汁上桌
Tips
- · 30 seconds is the sweet spot — any longer and the lettuce turns mushy and loses its signature crunch.
- · Never salt the blanching water heavily — the oyster sauce is already salty enough.
- · For a restaurant finish, add a tiny drizzle of sesame oil right before pouring over the lettuce.
- · This dish is naturally gluten-free if you use a GF oyster sauce (most contain wheat).
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