Lettuce with Oyster Sauce (Haoyou Shengcai)
蚝油生菜 Háoyóu shēngcàiSay it: how-yoh shung-tsai
Lettuce with oyster sauce is a classic Cantonese vegetable dish from Guangdong province. Crisp romaine or iceberg lettuce is quickly blanched, then drizzled with a savory-sweet oyster sauce that has been lightly flavored with garlic. The contrast between the bright green, tender-crisp leaves and the glossy, umami-rich sauce makes it a staple at Cantonese family meals and banquet tables. Simple, fast, and full of flavor, it highlights the fresh sweetness of the lettuce while letting the oyster sauce shine.
Lettuce with Oyster Sauce (Haoyou Shengcai)
蚝油生菜, Háoyóu shēngcài
Pronounced how-yoh shung-tsai
- Serves
- 4
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, shellfish, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water and set aside.
Add the lettuce leaves to the boiling water in batches. Blanch for 10–15 seconds until the leaves turn bright green and just begin to wilt. Immediately transfer to the ice bath to stop the cooking.
Drain the lettuce well and gently squeeze out excess water. Arrange the leaves neatly on a serving plate.
In a small bowl, whisk together the oyster sauce, light soy sauce, sesame oil, sugar, white pepper, cornstarch, and water until smooth.
Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and stir-fry for 20–30 seconds until fragrant but not browned.
Pour the prepared oyster-sauce mixture into the pan. Stir continuously until the sauce thickens and becomes glossy, about 30–45 seconds.
Remove from heat and immediately spoon the hot sauce evenly over the blanched lettuce.
Serve right away while the lettuce is still crisp and the sauce is bubbling.
Regional variants
Some families add a few drops of Shaoxing wine to the sauce or finish with a sprinkle of fried shallots. In modern adaptations, broccoli or gai lan (Chinese broccoli) are sometimes substituted for the lettuce.
Cook's notes
- Do not over-blanch the lettuce; 10–15 seconds is enough to keep the leaves bright green and crisp-tender.
- Use a good-quality oyster sauce for the best flavor; vegetarian oyster sauce made from mushrooms works well for a meatless version.
- Arrange the lettuce with the stem ends pointing in one direction for an attractive restaurant-style presentation.
Serve with
Steamed white rice and other Cantonese stir-fried dishes or roasted meats.
Make ahead and storage
Blanch the lettuce up to 30 minutes ahead and keep at room temperature. Prepare the sauce just before serving and pour it hot over the leaves.
