1. Separately soak dried shrimp and dried mushrooms. Reserve
mushroom-soaking liquid.
2. Cut lettuce in 2-inch cubes. Bring water to a boil. Blanch lettuce 1 to
3. Heat oil. Add shrimp and stir-frv 2 minutes. Add lettuce; stir-fry to
coat with oil. Then sprlnkle with salt.
4. Add mushroom liquid. Bring to boil; then simmer, covered, 10 minutes.
5. Add soaked mushrooms, soy sauce and sugar. Simmer, covered, 10 minutes
more. VARIATIONS:
1. In step 3, after stir-frying the lettuce, add 1/8 cup bamboo shoots,
sliced; stir-fry 1 minute more. Then sprinkle with salt.
2. In step 5, also add 1 sweet red pepper, sliced or diced.
3. 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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