Sautéed Lettuce And Oysters

Serves: 4 | Preparation Time: 10 min


  • Canola oil, for cooking
  • 2 bulbs garlic, crushed
  • 1 tbsp freshly-ground white pepper
  • 1/2 iceberg lettuce head, torn
  • 2 tsp sea salt
  • 2 tsp oyster sauce
  • 12 shucked oysters
  • 1 tbsp (Metric) butter


In a hot wok coated with oil, add the garlic and fry until golden brown.

Add the lettuce and stir-fry until soft.

Add the oyster sauce, oysters and season with salt and pepper.

Stir-fry for 30 seconds then add the butter. Check for seasoning.


San choy bau

Serves: 4 | Preparation Time: 30 min


  • 1 iceberg lettuce
  • 1 tablespoon olive oil
  • 3 shallots, thinly sliced diagonally
  • 500g pork mince
  • 1 small carrot, peeled, grated
  • 1 zucchini, grated
  • 1 small red capsicum, deseeded, finely diced
  • 2 cobs of fresh corn kernels, 
  • 1/3 cup Oyster Sauce
  • 1 tsp tomato paste
  • 1 fresh tomato diced


With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.
Heat oil in a frying pan over medium heat. Add shallots and cook for 1 minute.
Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.
Add carrot, zucchini, capsicum, tomato and corn. Stir well.
Combine oyster sauce and tomato paste and add to mince mixture. Stir well.
Bring to the boil. Reduce heat. Simmer for 2 minutes.
Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups.


Hot lettuce ?

Serves: 2 | Preparation Time: 10 min


  • 3 tablespoons extra-virgin olive oil
  • 2 slices of sourdough toast buttered
  • 6-8 slices of rare roast beef or sirloin sliced thinly
  • 1 garlic clove, smashed and peeled
  • 20g butter
  • Pinch of chili flakes
  • 1 large tomato sliced
  • 1 pickle sliced thinly
  • 1/2 tsp hot English mustard
  • 1 head of iceberg, trimmed and cut into 1-inch-wide strips (about 10 cups)
  • Coarse salt and freshly ground pepper


Heat oil in a nonstick pan over medium heat. Add garlic, butter and lettuce and saute until soft. Season with salt and pepper.   

Butter toast and thinly spread with hot English mustard.

Add a layer of sliced tomatoes and then the 'hot lettuce'.

Top with the slices of beef and pickle.

Drizzle any pan juices over the open sandwich.