Sauteed Romaine With Oyster Sauce Recipes

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

PANFRIED ROMAINE

Steps:

• Rinse romaine halves, then shake off water and pat dry.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
• Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
• Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.

SAUTEED ROMAINE WITH OYSTER SAUCE

Steps:

• 1. Chop the romaine lettuce into 2-inch pieces. Wash and drain in a colander. (I personally like it served in whole leaves). In a pan on medium-high heat, add about 2 tsp oyster sauce.
• 2. Add the lettuce. Stir to make sure it's evenly coated in oyster sauce.
• 3. In minutes, the lettuce will wilt. That's it! Plate and serve with rice or fish.