Once you’re done prepping for the dish, your table should have: If you would like a gluten-free dish, you can also use gluten-free oyster sauce. But please feel free to use either, and it will result in a great dish. In this recipe, I used vegetarian oyster sauce instead of regular oyster sauce to make the dish plant-based. Oyster sauce is a key ingredient in the sauce because it lends a savory rich taste with a hint of sweetness. I also like to romaine lettuce because it has a more vibrant color and the taste is great. In China it is quite common to use iceberg lettuce for this dish. You only need five ingredients to make this lettuce with oyster sauce. The aromatic sauce pairs so well with the tender lettuce leaves that you will find it really easy to finish a big plate in one sitting. Then it is served with a savory sweet sauce made with oyster sauce and garlic. This recipe quickly blanches the lettuce so it’s slightly wilted but remains crisp. But did you know you can also blanch lettuce to get a delicious result? In the US, lettuce is almost always served raw. Growing up in China, we would order this dish quite often to pair with our favorite shrimp dumplings and pork shumai. Lettuce with oyster sauce, or Hao You Sheng Cai (蚝油生菜), is a famous Cantonese dish that you may often see in dim sum restaurants. Today I want to show you one of my favorite recipes to enjoy a lot of lettuce in one sitting! What is Lettuce with oyster sauce Summer is the peak of various vegetables and we’ve been getting so much lettuce from our garden and CSA boxes. This recipe helps you serve up a large amount of lettuce with a delicious aromatic sauce. Something about it is so enjoyable.Make this super quick and easy Cantonese lettuce with oyster sauce for a delicious and healthy side in 10 minutes. I have to admit… I like a salad I can use a knife on. Then I grabbed my pepper grinder and blanketed it with lotsa blacka peppa!Īnd then I just finished’er off with fresh grated Parm. I ❤️ applewood bacon! This on a bumper sticker?! who’s with me? Then I sprinkled crispy chunks of bacon over top of the dressing. Did I mention that I could drink the stuff? THROUGH A STRAW?! Then I drizzled my “house” Caesar dressing all down the entire thing, think drenched… because that’s what it is really. So I took a smallish head of Romaine and slice it all the way through, lengthwise. Now I’m not saying that person is or was me, but I think you’ll agree the romaine wedge is totally waaaay cooler. I had heart eyes as I stared at the wedge before me, that could really be a meal all in itself, and I thought to myself: Someone really needs to re-invent “the wedge”. It was a hunk of iceberg with the restaurant’s house blue cheese dressing and it was covered (and I mean COVERED) diced tomato and lots of chopped bacon. Pat had the typical house salad and I had their wedge salad. Prior to my gigantic 16 ounce ribeye smothered in sautéed onions and mushrooms and topped with gorgonzola that was cooked to perfection. Perfect for a small gather yet easy enough for a larger dinner party!Ī couple weekends ago Pat and I went on a date to a local steak house. This Caesar romaine wedge salad is a fun spin on a traditional wedge salad.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |