Recipe - Braised Chinese Lettuce And Chestnuts

2 Or
3 Dried scallops
15 Chestnuts
1 pound Chinese lettuce
1 Or
2 tablespoon Oil
1 cup Stock
One half teaspoon Salt
1 teaspoon Cornstarch
2 tablespoon Water

1. Soak dried scallops.

2. Shell chestnuts. Cut Chinese lettuce in 2inch cubes and blanch. Shred
scallops.

3. Heat oil. Add lettuce and stirfry 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), cut or sliced up .

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.