| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 12 | Dried oysters | |
| 4 | Dried black mushrooms | |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Water chestnuts |
| 1 | Head lettuce | |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | t | Soy sauce |
| 1 | ds | Pepper |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
Separately soak dried oysters and dried mushrooms. Dice bamboo shoots, water chestnuts and soaked mushrooms. Mince soaked oysters. Cut lettuce in strips; arrange on a serving platter. In one cup, combine sherry, salt, soy sauce and pepper. In another, blend cornstarch and cold water to a paste. Heat oil. Add minced oysters and stir-fry a few times. Add diced vegetables; stir-fry 1 minute. Add sherry mixture; stir-fry 1 minute more. Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. Stir in cornstarch paste to thicken. Spoon mixture over lettuce and serve. VARIATIONS: For the diced vegetables, substitute 1 cup celery, 1 cup Chinese cabbage and 1/2 cup snow peas, all minced. In step 3, add to the sherry mixture 1 slice fresh ginger root, minced, and a few drops of sesame oil. In step 3, add to the cornstarch paste 1 tablespoon oyster sauce, 1 teaspoon soy sauce and a few drops of hot sauce. In step 4, add, with the oysters, 1 cup lean pork, minced or ground. Stir-fry until the pork loses its pinkness; then add the vegetables. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 1.3mg
Sodium: 1114.2mg
Potassium: 164.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1g
Protein: 3.1g