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Romaine or iceberg lettuce is quickly wok-fried with garlic and oyster sauce until just wilted. This vegetarian, low calorie family side is surprisingly delicious and ready in two minutes.
Separate the lettuce leaves and rinse thoroughly under cold water. Shake dry and cut into large chunks.
Peel and finely slice the garlic cloves to ensure even cooking and to avoid burning.
Heat the vegetable oil in a large wok or sauté pan over medium-high heat until shimmering but not smoking.
Add the sliced garlic and stir-fry briskly for about 20–30 seconds until fragrant but not browned.
Immediately add the lettuce, increase heat to high, and stir-fry for 45–60 seconds, tossing quickly so the leaves just begin to wilt but remain crisp.
Pour in the oyster sauce, soy sauce, and sugar while tossing; continue stir-frying for another 30 seconds until the lettuce is glossy and just tender.
Finish with a sprinkle of black pepper, give a final toss, and serve immediately to preserve texture.
