Braised chinese lettuce and chestnuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Or | |
| 3 | Dried scallops | |
| 15 | Chestnuts | |
| 1 | pounds | Chinese lettuce |
| 1 | Or | |
| 2 | tablespoons | Oil |
| 1 | cup | Stock |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Water |
Directions
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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .