---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Salads
       Yield: 4 servings
       1    Head romaine lettuce
     1/4 ts Salt
       2 tb Peanut oil
       1 tb Premium oyster sauce
   We decided on romaine lettuce for this dish because it
   is crisp textured, and readily available.
   Preparation:  Wash & remove core from lettuce.
   Combine oil & oyster sauce in small sauce pan; bring
   to simmer; keep hot until ready to serve.
   Blanching: Heat about 2 gallons water in large pot.
   We use bottom of aluminum steamer.  Add salt.  When
   water reaches rolling boil, blanch lettuce for about
   20 seconds - until leaves are bright green.
   Remove leaves, shake off excess water.  Stack leaves &
   cut cross-wise into 4 parts.  Use cleaver to place
   leaves on serving platter.  Pour hot oyster sauce on
   leaves.  Serve.