| 1 | Preparation: wash & remove core from lettuce. |
| 2 | Combine oil & oyster sauce in small sauce pan; bring to simmer; keep hot until ready to serve. |
| 3 | Blanching: heat about 2 gallons water in large pot. |
| 4 | We use bottom of aluminum steamer. |
| 5 | Add salt. |
| 6 | When water reaches rolling boil, blanch lettuce for about 20 seconds - until leaves are bright green. |
| 7 | Remove leaves, shake off excess water. |
| 8 | Stack leaves & cut cross-wise into 4 parts. |
| 9 | Use cleaver to place leaves on serving platter. |
| 10 | Pour hot oyster sauce on leaves. serve |
