Title: Braised Chinese Lettuce and Dried Shrimp
Categories: Vegetable
Yield: 6 Servings

8 -(up to)
10 Dried shrimp
4 Dried black mushrooms
1 lb Chinese lettuce
6 c Water
2 tb Oil
1/2 ts Salt
1 c Mushroom-soaking liquid
2 tb Soy sauce
1 ts Sugar

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
2 minutes, then drain.

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