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Name: Braised Chinese Lettuce and Dried Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 lb Chinese lettuce; 1/2 ts Salt; 4 Dried black mushrooms; 8 -(up to); 1 c Mushroom-soaking liquid; 2 tb Vegetable oil; 6 c Water; 10 Dried shrimp; 1 ts Sugar; 2 tb Soy sauce

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INGREDIENTS

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

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Braised Chinese Lettuce and Dried Shrimp

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

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 6 Servings

Calories: 65
Calories from Fat: 30 (46%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 94.3mg		3 %
Potassium 274.1mg		7 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 6.4g
Protein 1.6g		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.

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Calories per serving: 65

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