Try this Romaine Lettuce with Oyster Sauce recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (75%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 87
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