| 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 | tb | Sherry |
| 1/2 | ts | Salt |
| 1 | ts | Soy sauce |
| 1 | ds | Pepper |
| 1 | tb | Cornstarch |
| 3 | tb | Water (up to) |
| 3 | tb | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Separately soak dried oysters and dried mushrooms. 2. Dice bamboo shoots, water chestnuts and soaked mushrooms. Mince soaked oysters. Cut lettuce in strips; arrange on a serving platter. 3. In one cup, combine sherry, salt, soy sauce and pepper. In another, blend cornstarch and cold water to a paste. 4. Heat oil. Add minced oysters and stir-fry a few times. Add diced vegetables; stir-fry 1 minute. 5. Add sherry mixture; stir-fry 1 minute more. Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 6. Stir in cornstarch paste to thicken. Spoon mixture over lettuce and serve. VARIATIONS: 1. For the diced vegetables, substitute 1 cup celery, 1 cup Chinese cabbage and 1/2 cup snow peas, all minced. 2. In step 3, add to the sherry mixture 1 slice fresh ginger root, minced, and a few drops of sesame oil. 3. In step 3, add to the cornstarch paste 1 tablespoon oyster sauce, 1 teaspoon soy sauce and a few drops of hot sauce. 4. 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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