Yau Mak Recipe with Garlic and Soy Sauce

Cooked yau mak seasoned with garlic soy sauce on a deep plate.

5 from 1 vote

Yau Mak Recipe with Garlic and Soy Sauce

Yau Mak (Chinese Lettuce) is usually cooked instead of eaten raw. This Chinese recipe for blanched yau mak is dressed with a simple seasoned garlic soy sauce.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Chinese

Servings: servings

Calories: 61kcal

Author: Kelly (Garlic All Day)

Ingredients

8 ounces Chinese lettuce aka yau mak *can sub with Romaine lettuce
1 tablespoon light soy sauce
1 tablespoon seasoned soy sauce for seafood see Note 1
1 teaspoon oil
2 cloves garlic
1 small red chili pepper

Instructions

Bring water to a boil in a wok or stock pot. Once boiling, add 8 ounces Chinese lettuce and boil for 3 minutes.
Meanwhile, mix together 1 tablespoon light soy sauce and 1 tablespoon seasoned soy sauce for seafood in a small bowl. Mince 2 cloves garlic and dice 1 small red chili pepper.
Drain the cooked lettuce in a colander and return the empty wok to the stove on medium heat. Once the bottom of the wok is dry, drizzle in 1 teaspoon oil, followed by the garlic and chili pepper.
Once the garlic becomes aromatic (don’t let it brown), pour in the soy sauces and let it bubble for half a minute. Put the lettuce back into the wok and toss with sauce. Serve immediately.

Notes

Soy Sauces: You must use the two different types of soy sauce for the right flavour. Light soy sauce is not actually “light” in sodium or anything, it’s just a type of Chinese soy sauce with a lighter colour. Pearl River Bridge is the gold standard. Seasoned soy sauce is sweeter, it’s meant for making Chinese steamed fish, but it’s used in non-seafood recipes as well, such as vegetable dishes. You can find both of these soy sauces at any East Asian grocery store.
Garlic: Very important, do not let the garlic brown. Once it browns it changes the flavour of the dish. You want a very clean, pure flavour to the sauce.

Nutrition