Serves: 4
Total Calories: 395

15 medium dried black mushrooms
1 small head iceberg lettuce (about 8 ounces)
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup chicken broth (see Soups: Chicken Broth)
2 tablespoons soy sauce
1 teaspoon sesame oil

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/2-inch strips. Separate lettuce into leaves. Mix cornstarch, water, sugar and salt.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add mushrooms stir-fry 30 seconds. Add broth, soy sauce and sesame oil heat to boiling. Reduce heat to medium cover and cook 10 minutes. Remove mushrooms, using slotted spoon, from broth reserve.

Heat broth to boiling over high heat. Add lettuce cook uncovered 2 minutes. Remove lettuce from broth, using slotted spoon place on shallow platter.

Add reserved mushrooms to broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Pour mushroom mixture over lettuce.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 395
Calories from Fat: 140

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Asparagus with Water Chestnuts
Braised Mushrooms with Lettuce
Fun See Vegetables
Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies