Try this Romaine Lettuce with Oyster Sauce recipe, or contribute your own.
Suggest a better descriptionWe 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.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 87 | ||
Calories from Fat: 65 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.7mg | 0 % | |
Potassium 391.3mg | 10 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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