Braised chinese lettuce and chestnuts

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, .

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