Simple, tasty. A Chinese spin on salad…
1 large head romaine, separated and washed
3 T oyster sauce
1 T vegetable oil, peanut or sesame is good
1. Bring a large pot of water to the boil. Add the leaves, a few at a time and blanch them for about 30 seconds or until they have wilted slightly.
2. Remove with tongs and drain in a colander, then lay on a dish towel to continue draining while blanching the remaining leaves.
3. Mix the oyster sauce and oil.
3. Arrange the leaves on a serving dish and pour the oyster sauce mixture over them. Serve.