Try this Braised Chinese Lettuce and Chestnuts recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 56 | ||
Calories from Fat: 30 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1mg | 0 % | |
Sodium 951.2mg | 33 % | |
Potassium 202.7mg | 5 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4.4g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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