| 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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