Romaine Lettuce With Oyster Sauce

The causes of backsliding are many. We have pretended to be living a more devoted life than was actually the case; we neglected to watch unto prayer; we allowed secret sin to eat out the heart of our piety…or we yielded to temptation…or we yielded to the fear of man, and drifted with the multitude to do evil; or we became prosperous, and trusted only in our wealth; or poor, and succumbed to covetousness and the bitterness of despair.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese, Salads	4	Servings

INGREDIENTS

1		Head romaine lettuce
1/4	t	Salt
2	T	Peanut oil
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 86 Calories From Fat: 64 Total Fat: 7.2g Cholesterol: 0mg Sodium: 157.9mg Potassium: 386.6mg Carbohydrates: 5.1g Fiber: 3.3g Sugar: 1.9g Protein: 1.9g