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Stir Fried Iceberg Lettuce with Oyster Sauce

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.
Course vegetable side dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6 servings
Author Sharon Wong


  • 1 head of iceberg lettuce
  • 1 teaspoon olive oil
  • 1 tablespoon oyster sauce


  1. Select big, dense, heavy for its size iceberg lettuce that looks fresh and free of pinkish discoloration.
  2. Peel and discard wilted outer leaves, use a knife to cut out the core.
  3. Wash, tear into medium sized pieces 2-3 inches square, drain in a colander.
  4. Heat up a wok or large stock pot on medium heat for a few minutes.
  5. Add olive oil to the wok, swirl to coat, add lettuce and stir fry until the wok stops sizzling.
  6. Cover and check every two minutes, stirring until the lettuce looks slightly wilted (takes 4-6 minutes).
  7. Drizzle with oyster sauce, stir to mix, and serve immediately.