Braised Chinese Lettuce and Dried Shrimp
INGREDIENTS:
2 Or
3 Dried scallops
15 Chestnuts
1 lb Chinese lettuce
1 Or
2 tb Oil
1 c Stock
1/2 ts Salt
1 ts Cornstarch
2 tb Water
2 Or
3 Dried scallops
15 Chestnuts
1 lb Chinese lettuce
1 Or
2 tb Oil
1 c Stock
1/2 ts Salt
1 ts Cornstarch
2 tb Water
1. Soak dried scallops.
2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred scallops.
3. Heat oil. Add lettuce and stir-fry to coat with oil.
4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer, covered, until chestnuts are soft (about 20 minutes).
5. Blend cornstarch and cold water to a paste; then stir in to thicken. Serve hot in a deep bowl. VARIATION: In step 3, add with the lettuce, dried mushrooms (soaked), sliced.
2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred scallops.
3. Heat oil. Add lettuce and stir-fry to coat with oil.
4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer, covered, until chestnuts are soft (about 20 minutes).
5. Blend cornstarch and cold water to a paste; then stir in to thicken. Serve hot in a deep bowl. VARIATION: In step 3, add with the lettuce, dried mushrooms (soaked), sliced.