Braised Chinese Lettuce And Dried Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 8 | up to | |
| 10 | Dried shrimp | |
| 4 | Dried black mushrooms | |
| 1 | lb | Chinese lettuce |
| 6 | c | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1 | c | Mushroom-soaking liquid |
| 2 | T | Soy sauce |
| 1 | t | Sugar |
INSTRUCTIONS
Separately soak dried shrimp and dried mushrooms. Reserve mushroom-soaking liquid. Cut lettuce in 2-inch cubes. Bring water to a boil. Blanch lettuce 1 to 2 minutes, then drain. Heat oil. Add shrimp and stir-frv 2 minutes. Add lettuce; stir-fry to coat with oil. Then sprlnkle with salt. Add mushroom liquid. Bring to boil; then simmer, covered, 10 minutes. Add soaked mushrooms, soy sauce and sugar. Simmer, covered, 10 minutes more. VARIATIONS: In step 3, after stir-frying the lettuce, add 1/8 cup bamboo shoots, sliced; stir-fry 1 minute more. Then sprinkle with salt. In step 5, also add 1 sweet red pepper, sliced or diced. After step 5, thicken sauce with a cornstarch paste made of 1/2 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 7.6mg
Sodium: 3319.2mg
Potassium: 440.7mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 10g