Remove bruised outer lettuce leaves and slice in half or quarter lengthways. Rinse under cold water.
Bring a pot of water to boil, and add a teaspoon of sea salt. Turn off the heat and place the lettuce into the pot. Stir for 10 seconds and remove. Place immediately into a bath of ice water to stop it from overcooking.
Remove excess water and pat with paper towel. Place onto large platter.
Add to a small frying pan Chang’s Sesame Oil, the garlic and oyster mushrooms. Stir and cook for 2 minutes stirring continuously, then add Chang’s Oyster Sauce and Light Soy Sauce and stir well to combine. Cook for a further 1 minute.
Pour over the plated lettuce. Sprinkle over the top the red chilli flakes, sesame seeds and Chang’s Crunchy Fried Noodles. Serve.
Making Chinese Lettuce and Mushrooms with Oyster Sauce in 30 seconds!
Perfecting the look
Serve with One Pan Vietnamese Shaking Beef (Thit Bo Luc Lac)