2 Easy Blanched Vegetables (Lettuce and YuChoy) | 简单又美味的烫油菜

By WoonHeng · 15 min

Ingredients

Instructions

1. Make shallot oil: heat about 3 tablespoons of oil in a small tall pot over low-medium heat. Add the sliced shallots and stir with chopsticks until they turn slightly golden, then turn off the heat.
2. Sieve out the shallots and strain the oil into a bowl. For crispy shallots, spread the cooked shallots on parchment paper to dry.
3. Remove the tough core from the lettuce and tear the leaves into big pieces. Wash them thoroughly in cold water.
4. Bring a pot or wok of water to a rolling boil. Add a drizzle of oil and season with salt.
5. Blanch the lettuce for about 45 seconds, or until it turns a darker green. Drain well.
6. Arrange the greens on a serving plate. Drizzle over 1 to 2 tablespoons of shallot oil, then season with soy sauce and vegan oyster sauce. Top with crispy shallots and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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