Yau Mak (Chinese Lettuce) is similar to Romaine lettuce. But it’s usually cooked instead of eaten raw. This Chinese recipe for blanched yau mak is dressed with a simple seasoned garlic soy sauce.
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Traditional Chinese Recipe
Wondering how to cook that intriguing leafy lettuce you found at the Asian supermarket?
This is our go-to way to cook Yau Mak. It’s an authentic Chinese recipe we got from Kevin’s parents. Like a typical Chinese family recipe, there were no precise measurements.
It took some testing for us to dial in the exact ingredient quantities and timing. But we did the work so you don't have to. Follow this recipe to cook yau mak perfectly the first time, and every time.
You won’t believe how six simple ingredients make such a delicious vegetable dish. We eat this at least once a week and we’re still not sick of it yet. In fact, it is Kevin’s favourite veggie side and he hates vegetables.
What is Yau Mak?
Chinese Lettuce (油麦菜) is called You Mai Cai in Mandarin or Yau Mak in Cantonese. Another name is Mak Choy.
Yau mak is part of the lettuce family (Lactuca sativa) and is closely related to Romaine lettuce. In fact, you could totally use Romaine lettuce as a substitute in this recipe. It will come out pretty similar.
Chinese lettuce has a more velvety texture. It doesn’t taste great raw, but once you cook it, it becomes silky and tender.
Ingredient Notes
Other than the vegetable itself, here are the rest of the ingredients to make the Garlic Soy Sauce Yau Mak recipe:
Soy Sauce: You must use the following two types of soy sauce for the right flavour. You can find both of these soy sauces at any East Asian grocery store.
- Chinese Light Soy Sauce: 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. Lee Kum Kee is decent, too.
- Seasoned Soy Sauce for Seafood: This seasoned soy sauce is sweeter than regular Chinese soy sauce. It’s meant for making Chinese steamed fish, which is why it’s labelled “for seafood.” But it’s used in non-seafood recipes as well, especially vegetable dishes.
Garlic: Crucial to use fresh garlic. The jarred stuff is soggy and has a vinegary flavour. Fresh garlic really makes a difference here.
Red Chili Pepper: I use the little Thai chili peppers—they’re small but pack a punch!
Oil: Just a bit to sauté the garlic and chili pepper. Use a neutral oil like grapeseed or sunflower seed oil.
See recipe card for quantities.
Directions
Step 1. Bring water to a boil in a wok or stock pot. Once boiling, add the lettuce and boil for 3 to 4 minutes.
Step 2. Meanwhile, mix together light soy sauce and seasoned soy sauce. Mince the garlic and dice the red chili pepper.
Step 3. Drain the cooked yau mak and return the empty wok to the stove.
Step 4. Once the bottom of the wok is dry, add oil, garlic, and chili pepper.
Step 5. When the garlic becomes aromatic (don’t let it brown), pour in the soy sauces and let it bubble for half a minute.
Step 6. Put the lettuce back into the wok and toss with sauce. Serve right away.
Tip: The boiling time for the Chinese lettuce is very important. Set a timer. Less than 3 minutes, and it'll taste stringy and undercooked. Longer than 4 minutes, it starts to become too soft. I personally prefer a softer lettuce, so I go for 4 minutes, but Kevin likes the texture best at 3 minutes.
Storage Tips
Cooked yau mak should be served immediately. It doesn’t fare so well when reheated—the leftovers will wilt and get soggy.
Top Tips
Use the right ingredients. This recipe will not turn out right if you don't use Chinese light soy sauce and Chinese seasoned soy sauce. Pay attention to the garlic when sautéing—it burns easily.
More Chinese Recipes
Looking for more classic Chinese recipes? Try these:
Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
Yau Mak Recipe with Garlic and Soy Sauce
Equipment
- Colander or stainless steel strainer
- Large wok or stock pot
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
Food Safety
- Wash Chinese lettuce thoroughly before cooking. (We like to cover it with water and swish it around, changing the water at least twice. A salad spinner has been a GAMECHANGER for washing leafy Asian greens.)
- Take caution when draining the cooked yau mak to avoid hot water from splashing onto your hands.
John says
I've been looking for a copycat of my favourite Chinese vegetable dish for YEARS! The flavors of this dish are spot on. The seafood soy sauce is KEY.
Kelly Zhang says
Yes, I spent ages puzzling over why I couldn't get this dish quite right - turns out the seasoned seafood soy sauce was the missing ingredient.