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Spicy Sesame Lettuce A 10 Minute Wonder

Category: Healthy Recipes Date: September 20, 2025 4:16 pm

Have you ever considered cooking lettuce? If your experience with this leafy green is limited to cold salads and sandwich fillings, you are in for a delightful surprise. This recipe transforms a humble head of lettuce into a warm, savory, and incredibly satisfying dish in under 10 minutes. It’s a true game-changer for quick weeknight meals or a fantastic side dish that will have everyone asking for the recipe. The magic lies in a technique called blanching, which briefly cooks the lettuce to perfection, leaving it wonderfully crisp-tender. Paired with a bold, fragrant, and slightly spicy dressing, this dish is the epitome of simple, flavorful cooking. It’s a fantastic way to enjoy greens, especially on a cool evening or when you’re craving something light yet deeply flavorful.

Before you start, let’s gather your ingredients. The beauty of this recipe is its flexibility, so don’t worry if you can’t find every single item. Here are my suggestions for easy-to-find alternatives.

For the Dish:

  • Lettuce: 1 large head. A sturdy variety like Romaine, Iceberg, or Little Gem works best as they hold their crunch.
  • Thai Chilies: 2, finely chopped. These are small, fiery red chilies. If you prefer less heat, use one, or substitute with a few dashes of red pepper flakes or a finely chopped jalapeño with the seeds removed.
  • Scallion: 1, finely chopped. Also known as green onion. Both the white and green parts are used.

For the Dressing:

  • Doubanjiang (Spicy Broad Bean Paste): 1 tablespoon. This is a key ingredient, offering a deep, savory, and spicy flavor. You can find it in most Asian markets. A great and widely available substitute is Gochujang (Korean chili paste). In a pinch, a mix of miso paste and a little chili garlic sauce will also work.
  • Light Soy Sauce: 1 tablespoon. For saltiness and umami. Sometimes labeled as “all-purpose” soy sauce.
  • Dark Soy Sauce: 1 teaspoon. This is mainly for color, adding a rich, amber hue. If you don’t have it, you can skip it or add a tiny bit more light soy sauce.
  • Toasted Sesame Oil: 1 tablespoon. This is the soul of the dish! Its nutty aroma is essential. Make sure it’s toasted sesame oil, not the plain kind, for that signature fragrance.
  • Sichuan Peppercorn Powder: ½ teaspoon. This provides a unique, tingling numbness (known as “ma”) that complements the spiciness. If you can’t find it, you can omit it or use a tiny pinch of finely ground black pepper, though you’ll miss the tingling sensation.
  • Salt: a pinch for the boiling water, plus a pinch for the dressing, to taste.
  • MSG or Granulated Sugar: a pinch (optional). A little MSG or sugar can round out the flavors and balance the sauce. You can also use mushroom powder or simply leave it out.

Now for the fun part! This process is so fast, you’ll be amazed. Follow these simple steps for perfect results every time.

  1. First, prepare your lettuce. Wash it thoroughly under cold water.
  2. After washing, make sure to drain the lettuce well. You can use a salad spinner or pat it dry with a clean kitchen towel. Excess water will dilute the dressing.
  3. Chop the lettuce into wide strips or bite-sized pieces. The exact size is up to you!
  4. Fill a pot with water and bring it to a boil over high heat. Once boiling, add a generous pinch of salt. This simple trick helps the lettuce retain its vibrant green color and removes any hint of bitterness. Have your chopped lettuce ready nearby.
  5. Once the salted water is at a rolling boil, it’s time to add the lettuce.
  6. This is the most important step! Do not overcook the lettuce. We are just flash-blanching it. Plunge it into the water for only 15-20 seconds, just long enough for it to wilt slightly while staying crisp. This brief dip in hot water also helps to sanitize the greens. Any longer and it will become soggy.
  7. Immediately remove the lettuce from the pot using a slotted spoon or strainer, letting any excess water drip off.
  8. While the lettuce drains, grab your two Thai chilies and one scallion.
  9. Finely chop them and place them in a mixing bowl large enough to hold the lettuce.
  10. Now, create the soul of the dish. To the bowl with the chilies and scallions, add the Doubanjiang, light soy sauce, dark soy sauce, Sichuan peppercorn powder, a pinch of salt, and the optional MSG or sugar. Finally, pour in the glorious toasted sesame oil. This dressing is where all the incredible flavor comes from.
  11. Add the warm, drained lettuce to the mixing bowl and toss everything together until the lettuce is evenly coated in the delicious sauce. Transfer to a plate and serve immediately.

The first time I made this dish, I couldn’t believe how something so simple could be so incredibly delicious. The lettuce is the perfect vehicle for the sauce—it’s both tender and refreshingly crunchy with every bite. The dressing is a symphony of flavors: savory from the soy sauce and bean paste, with a bright kick of heat from the chilies, a fragrant nutty finish from the sesame oil, and that fascinating tingle from the Sichuan peppercorn. It has become a staple in my home for its speed and addictive taste. I encourage you to give it a try, whether as a quick lunch, a unique appetizer, or a side dish for grilled meats or rice. I promise, you’ll never look at a head of lettuce the same way again. I’d love to hear how it turns out for you! Feel free to share your experience or any creative tweaks in the comments below.

Tags: bird's eye chili · cold dish · cooking pot · dark soy sauce · Douban · ground Sichuan pepper · home cooking · lettuce · light soy sauce · monosodium glutamate · salt · scallion · sesame oil · wok
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