Blanched Lettuce with Fried Garlic

I love cooking simple, non-messy dishes. Blanching vegetable and then dressing them with the right amount of oyster sauce, soya sauce, sugar & white pepper can create a simple, delicious and healthy dish. (At least, it is healthier than stir frying, that is what I think)

Other than lettuce, this recipe also works well for other green leafy vegetables like Chye Sim, Tong Ho (Garland Chrysanthemum) & etc). Normally, blanched vegetable is garnished with fried onion instead of fried garlic. However, I love both types of garnishing.


Ingredients
(yields 1 plate for 2-3 persons)

1 Head Iceberg Lettuce (washed & cut, 2 inch length)
5-6 Cloves Garlic (sliced thinly)
2-3 tbsp Oyster Sauce
1 tsp Soya Sauce
1/2 tsp Sugar
1-2 dash White Pepper Powder
Sufficient Oil (to fry the garlic)


Method

1. Heat up sufficient amount of oil in the wok.

2. Under medium heat, fry the garlic until golden.
(Note: To retain the crisp of the garlic, put a dash of sugar right at the end of frying before reserving the oil)

4. Reserve the garlic and oil and put aside until further use.

5. Pour 1-2 litre of water into the wok and boil. It is ok with some oil remained in the wok.

6. Once water is boiling, dump in the vegetable and blanch for about 3-5 minutes.

7. While blanching the vegetable, mix the remaining ingredients with 1 tbsp of the garlic oil in a clean plate.

8. Strain the vegetable, put into the plate with sauce and mix thoroughly.

9. Garnish top of the vegetable with fried garlic and serve.


Results:

Easy and delicious. :)