Stir Fried Iceberg Lettuce with Oyster Sauce
Servings: 4 servings
Calories: 30kcal
This recipe as written is free of peanuts, tree nuts, egg, dairy, and fish. It can be easily adapted to be free of top 8 allergens by using a soy free soy sauce recipe instead of oyster sauce.
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Ingredients
- 1 medium iceberg lettuce
- 1 teaspoon olive oil
- 1 tablespoon oyster sauce
Instructions
- Select big, dense, heavy for its size iceberg lettuce that looks fresh and free of pinkish discoloration.
- Peel and discard wilted outer leaves, use a knife to cut out the core.
- Wash, tear into medium sized pieces 2-3 inches square, drain in a colander.
- Heat up a wok or large stock pot on medium heat for a few minutes.
- Add olive oil to the wok, swirl to coat, add lettuce and stir fry until the wok stops sizzling.
- Cover and check every two minutes, stirring until the lettuce looks slightly wilted (takes 4-6 minutes).
- Drizzle with oyster sauce, stir to mix, and serve immediately.
Notes
Nutrition facts are calculated automatically and are an estimate.
Nutrition
Calories: 30kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 136mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg