Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Or |
| 3 \N | Dried scallops |
| 15 \N | Chestnuts |
| 1 pounds | Chinese lettuce |
| 1 \N | Or |
| 2 tablespoons | Oil |
| 1 cup | Stock |
| ½ teaspoon | Salt |
| 1 teaspoon | Cornstarch |
| 2 tablespoons | 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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .