Sautéed Lettuce and Oysters recipe


Canola oil, for cooking.
2 tablespoons of julienned ginger.
2 iceberg lettuce heads, torn into large pieces.
2 tablespoons of oyster sauce.
1 pint of shucked oysters.
2 teaspoons of salt.
1 teaspoon of freshly ground white pepper.
1 tablespoon of butter.


In a hot wok coated with oil, add the ginger and fry until golden brown.

Add the lettuce and stir-fry until soft.

Add the oyster sauce, oysters and season with salt and pepper.

Stir-fry for 30 seconds then add the butter.

Back to the Lettuce Recipes home page.