13.166 Poached Lettuce in Oyster Sauce

Cycle 13 – Item 166

20 (Mon) June 2022

Poached Lettuce in Oyster Sauce

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Been watching various channels on YouTube featuring home-style Cantonese cooking, where a common type of dish features a leafy green, such as iceberg lettuce, that’s parboiled then drizzled with a sauce featuring minced garlic + oyster sauce + soy sauce + sugar.   I had the dish at TimHoWan in Manila, where it was called “Poached Seasonable Vegetable” (see 6.205 Steamed Spinach Dumplings with Shrimp).

Would’ve been better with more of the outer green leaves; the inner yellow leaves kinda shriveled and turned brown, slightly bitter.

Whereas iceberg lettuce is almost exclusively eaten raw in America, and probably Europe (as far as I’m aware), and in Korea for sure, it would seem to be more of a cooked thing in Chinese cuisine.  My friend’s Taiwanese wife taught me to add iceberg lettuce to ramyeon (see for example 13.030 The Misik Ramyeon).

(See also GLOBAL FOOD GLOSSARY)

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