Recipe - Romaine Lettuce With Oyster Sauce

1 Head romaine lettuce
One fourth teaspoon Salt
2 tablespoon Peanut oil
1 tablespoon Premium oyster sauce

We decided on romaine lettuce for this dish because it is crisp textured,
and readily available.

Preparation: Wash & remove core from lettuce. Combine oil & oyster sauce
in small sauce pan; bring to simmer; keep hot until ready to serve.

Blanching: Heat about 2 gallons water in large pot. We use bottom of
aluminum steamer. Add salt. When water reaches rolling boil, blanch
lettuce for about 20 seconds until leaves are bright green.

Remove leaves, shake off excess water. Stack leaves & cut crosswise into
4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster
sauce on leaves. Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini