This is a delicious vegetable dish for an Asian meal that can be ready in minutes. It wilts but retains its crunch for a delicious texture.
1 iceberg lettuce
1 tbsp vegetable oil
1 tsp salt
2 tbsp oyster sauce
1 tbsp Asian fried shallots, to serve (optional)
1. Bring a medium saucepan of water to a boil. Cut the core out of the lettuce and break up what's left by hand into quarters, rinsing the leaves under running water. Add the lettuce to the pan and pour over vegetable oil and salt. Boil the lettuce for about 1 minute until it wilts, stirring once or twice.
2. Remove the lettuce from the water with tongs and place it in a colander to drain, then transfer to a serving plate. Mix the oyster sauce with 1-2 teaspoons of the cooking water and pour over the lettuce. Scatter with the fried shallots (if using) and serve.
Also try: Adam Liaw's soy-poached chicken
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.