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.