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.
Recipe by woonheng on January 21, 2021
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
5 stars (5 reviews)
20-minute, lettuce, Stirfry
- 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.
- 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
- Plate the greens on a serving plate.
- Drizzle a tablespoon or two of shallots oil then season with soy sauce and vegan 'oyster' sauce. Top with crispy shallots and serve warm.