Title: Braised Chinese Lettuce and Chestnuts
Categories: Vegetable
Yield: 6 Servings

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

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.