Stir-fried Lettuce with Oyster Sauce
This vibrant Chinese stir-fried lettuce offers a delightful balance of crisp texture and savory umami. Fresh romaine is quickly cooked with aromatic garlic and coated in a rich oyster sauce, creating a light yet flavorful side dish that perfectly complements any Asian-inspired meal.
En original opskrift af Forkin
- Tid i alt
- 15 min.
- Portioner
- 2
- Sværhedsgrad
- Nem
- Pr. portion
- 112 kcal
Allergenoplysninger: kan indeholde gluten, bløddyr, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 300 gromaine lettuce, rough chopped
- 2 fedgarlic, minced
- 2 spsk.oyster sauce
- 1 tsk.soy sauce
- 2 spsk.water
- 0,5 tsk.sesame oil
- 1 spsk.vegetable oil
Udstyr
Wok · Large skillet (valgfrit) · Small mixing bowl · Whisk · Chef's knife · Cutting board · Spatula or wok shovel
Fremgangsmåde
Trin for trin
- 1
Thoroughly wash the romaine lettuce leaves under cold running water to remove any dirt or grit.
Ca. 2 min.
Kokkens note: Ensure the lettuce is well-drained or gently patted dry to prevent excess water from diluting the sauce.
- 2
Roughly chop the washed romaine lettuce into bite-sized pieces, approximately 1-2 inches in length.
Ca. 1 min.
- 3
Mince the garlic cloves finely.
Ca. 1 min.
Kokkens note: For a milder garlic flavor, you can thinly slice the garlic instead of mincing.
- 4
In a small bowl, whisk together the oyster sauce, soy sauce, water, and sesame oil until well combined and smooth.
Ca. 2 min.
Kokkens note: Taste the sauce and adjust the soy sauce or oyster sauce to your preference; some brands are saltier than others.
- 5
Heat a wok or large skillet over medium-high heat until a wisp of smoke appears.
Ca. 1 min.
Kokkens note: A properly heated wok ensures quick cooking and a smoky 'wok hei' flavor.
- 6
Add the vegetable oil to the hot wok, swirling to coat the surface.
- 7
Add the minced garlic to the hot oil and stir-fry for 15-30 seconds until it becomes fragrant and lightly golden, being careful not to burn it.
Ca. 1 min.
Kokkens note: Burnt garlic will impart a bitter taste to the dish, so watch it closely.
- 8
Add the chopped lettuce to the wok and stir-fry vigorously for 1-2 minutes, tossing constantly, until it just begins to wilt but still retains a pleasant crispness.
Ca. 2 min.
Kokkens note: Avoid overcooking the lettuce; the goal is to soften it slightly while maintaining its vibrant green color and crunch. If your wok is small, cook the lettuce in two batches to prevent overcrowding.
- 9
Pour the prepared sauce mixture evenly over the stir-fried lettuce.
- 10
Toss quickly for another 30 seconds to coat all the lettuce pieces thoroughly with the sauce.
Ca. 1 min.
Kokkens note: Ensure all the lettuce is evenly coated for maximum flavor.
- 11
Immediately transfer the stir-fried lettuce to a serving dish.
- 12
Serve hot as a delicious and healthy side dish.
Pr. portion
Næringsindhold
- Kalorier
- 111,9kcal
- Protein
- 2,7g
- Kulhydrat
- 7,8g
- Fedt
- 8,6g
- Kostfibre
- 2,1g
- Sukker
- 2,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
This quick and easy side dish is incredibly versatile. It pairs wonderfully with richer main courses like roasted meats, grilled fish, or other stir-fries. For a vegetarian option, use a mushroom-based vegetarian oyster sauce. You can also add a pinch of red pepper flakes with the garlic for a touch of heat.
Store any leftover stir-fried lettuce in an airtight container in the refrigerator.
This dish is best enjoyed fresh. Reheating may cause the lettuce to become overly soft. If necessary, gently warm in a skillet over medium heat for 1-2 minutes, stirring constantly, until just heated through.