Yield: 4 Servings
|1½ pounds||Chinese lettuce|
1. Separate lettuce leaves, and cut each in 4 sections. Place in a deep heatproof bowl.
2. Steam 15 minutes (see "How-to Section").
3. In a saucepan, blend together cornstarch, salt and cold stock. Then cook, stirring, until mixture thickens. Pour over steamed lettuce and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .