Yield: 4 servings
|1 \N||Head romain lettuce|
|2 tablespoons||Peanut oil|
|1 tablespoon||Premium oyster sauce|
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.