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Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — finished dish, ready to serve.

Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce

蒜蓉耗油清炒油麦菜，减脂快手菜，宝宝超爱，傻瓜步骤，屡试不爽，好吃且下饭，鲜香爽口！！ · cantonese cuisine

15 min total5 min cooking7 stepssavorygarlicky

Youmaicai (Indian lettuce / Chinese lettuce) is a crisp, mildly bitter leafy green common in Chinese home cooking. This version is a fast weeknight dish: the garlic is added in two stages, half for aroma in the hot oil and the rest at the end for fresh garlic flavor. The author notes that since light soy sauce and oyster sauce are both salty, no extra salt is needed — adding more would make the dish overly salty.

Priyanka Raman's profile photoPriyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.

Nutrition & allergens

Contains:SoyWheat

Per serving (4 servings)

Energy (kcal)
9.3(Main ingredients only; seasoning not counted)
Protein (g)
0.6(Main ingredients only; seasoning not counted)
Fat (g)
0(Main ingredients only; seasoning not counted)
Carbs (g)
1.8(Main ingredients only; seasoning not counted)
Sodium (mg)
212.6(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Garlic ingredient identification photo

    garlic大蒜

    6.0 clove

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    0.6 oz

Techniques you'll use

Steps

  1. 1

    Step 1

    Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — step 1 visual checkpoint.

    Cut the youmaicai into sections and set aside.

    ✅ Done when: The leaves and stems are cut into even, manageable sections ready for the wok.

  2. 2

    Step 2

    Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — step 2 visual checkpoint.

    Mince 6 cloves of garlic and set aside.

    ✅ Done when: All 6 cloves are finely minced with no large chunks remaining.

  3. 3

    Step 3

    Medium-high heatAromatic blooming (bao xiang) ↗Stir-frying ↗
    Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — step 3 visual checkpoint.

    Heat oil in a wok. When the oil is about 60% hot (shimmering, around 160-170°C), add two-thirds of the minced garlic and stir-fry until fragrant, then add 2 tablespoons of light soy sauce.

    ✅ Done when: The garlic is aromatic and the soy sauce sizzles in the hot oil.

  4. 4

    Step 41 min

    Medium-high heatStir-frying ↗
    Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — step 4 visual checkpoint.

    Once the garlic turns slightly golden, add the cut youmaicai and stir-fry for 1 minute.

    ✅ Done when: The garlic is lightly golden and the greens have wilted after 1 minute of stirring.

  5. 5

    Step 51 min

    Medium-high heatStir-frying ↗
    Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — step 5 visual checkpoint.

    Add 3 tablespoons of oyster sauce and stir-fry for 30 seconds.

    ✅ Done when: The oyster sauce is evenly distributed and the greens are coated after 30 seconds.

  6. 6

    Step 6

    Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — step 6 visual checkpoint.

    Add the remaining one-third of the minced garlic.

    ✅ Done when: The raw garlic is sprinkled over the greens and visible on top.

  7. 7

    Step 7

    Stir-Fried Youmaicai Lettuce with Garlic and Oyster Sauce — step 7 visual checkpoint.

    Toss everything together evenly and serve.

    ✅ Done when: The garlic and sauce are evenly mixed through the greens, ready to plate.