Easy Iceberg Lettuce Dish - 素蚝油玻璃生菜
This Iceberg Lettuce dish is not your usual salad dish, it's a delicious blanched vegetable dish that reminds me of home at Bak Kut Teh shops and Dai Chow. This recipe is so easy to make and will make you fall in love with simple veggie dishes. Give this a try, and I hope you'll like it as much as my family does.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: 20-minute, lettuce, Stirfry
Servings: 2 people
Author: woonheng
- 1 head of Iceberg Lettuce
- oil for blanching
- salt for seasoning
Shallot Oil
- 2-3 shallots sliced thinly
- oil for cooking
How to make Shallot Oil
Prepare the shallot oil: Fill a small tall pot with about 3 tablespoons of oil (see notes).
Once the oil is heated, turn the heat to low-medium then add in the shallots slices.
Using a pair of chopsticks, stir while cooking to avoid shallots from getting burned.
Once the shallots start to turn slightly golden, turn off the heat.
Use a sieve to remove the shallots and strain the oil to a bowl. If you prefer to have crispy shallots, spread the cooked shallots on a sheet of parchment paper and let them dry out.
How to Prepare the Lettuce
Prepare the lettuce: Remove the tough core part and tear the leaves into big pieces. Wash the leaves thoroughly with cold water.
Then, fill a pot or wok with water and bring it to a rolling boil. Add a drizzle of oil and season with salt.
Blanch the iceberg lettuce for about 45 seconds or remove it as soon as they turn to a darker green. Drain out the water completely
- Please check this homemade vegan 'oyster' sauce recipe
- Sauce - adjust based on the size of the lettuce.
- Shallot oil:
- You can store the shallot oil at room temperature and use it as a drizzle for noodle soup or on top of porridge.
- For crispier shallots, once they are fried to a golden brown, remove them and spread them on a sheet of parchment paper to dry out. Store in an air-tight container.