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Ingredientes
- 2 x Or possibly
- 3 x Dry scallops
- 15 x Chestnuts
- 1 lb Chinese lettuce
- 1 x Or possibly
- 2 Tbsp. Oil
- 1 c. Stock
- 1/2 tsp Salt
- 1 tsp Cornstarch
- 2 Tbsp. Water
Direcciones
- 1. Soak dry scallops.
- 2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred scallops.
- 3. Heat oil. Add in lettuce and stir-fry to coat with oil.
- 4. Add in stock, salt, scallops and chestnuts. Bring to a boil; then simmer, covered, till chestnuts are soft (about 20 min).
- 5. Blend cornstarch and cool water to a paste; then stir in to thicken.
- Serve warm in a deep bowl. VARIATION: In step 3, add in with the lettuce, dry mushrooms (soaked), sliced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 43 | 64% |
| Total Fat 4.86g | 6% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 5mg | 2% |
| Sodium 362mg | 15% |
| Potassium 180mg | 5% |
| Total Carbs 2.12g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.29g | 0% |
| Protein 3.64g | 6% |
