| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | Or | |
| 3 | Dried scallops | |
| 15 | Chestnuts | |
| 1 | lb | Chinese lettuce |
| 1 | Or | |
| 2 | T | Oil |
| 1 | c | Stock |
| 1/2 | t | Salt |
| 1 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Soak dried scallops. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred scallops. Heat oil. Add lettuce and stir-fry to coat with oil. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer, covered, until chestnuts are soft (about 20 minutes). 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 89
Total Fat: 9.9g
Cholesterol: 1.2mg
Sodium: 576mg
Potassium: 42.1mg
Carbohydrates: 20.2g
Fiber: <1g
Sugar: <1g
Protein: 3.6g