| 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 |
tb |
Oil |
| 1 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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