| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head romaine lettuce |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Peanut oil |
| 1 |
tb |
Premium oyster sauce |
INSTRUCTIONS
We decided on romaine lettuce for this dish because it is crisp textured,
and readily available.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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