Braised chinese lettuce and dried shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | -(up to) | |
| 10 | Dried shrimp | |
| 4 | Dried black mushrooms | |
| 1 | pounds | Chinese lettuce |
| 6 | cups | Water |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | cup | Mushroom-soaking liquid |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sugar |
| 2 | minutes, then drain. | |
Directions
1. Separately soak dried shrimp and dried mushrooms. Reserve mushroom-soaking liquid.
2. Cut lettuce in 2-inch cubes. Bring water to a boil. Blanch lettuce 1 to 3. Heat oil. Add shrimp and stir-frv 2 minutes. Add lettuce; stir-fry to coat with oil. Then sprlnkle with salt.
4. Add mushroom liquid. Bring to boil; then simmer, covered, 10 minutes.
5. Add soaked mushrooms, soy sauce and sugar. Simmer, covered, 10 minutes more. VARIATIONS:
1. In step 3, after stir-frying the lettuce, add ⅛ cup bamboo shoots, sliced; stir-fry 1 minute more. Then sprinkle with salt.
2. In step 5, also add 1 sweet red pepper, sliced or diced.
3. After step 5, thicken sauce with a cornstarch paste made of ½ tablespoon cornstarch and 2 tablespoons cold water.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .