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Braised Mushrooms with Lettuce |
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Serves: 4 Print this Recipe15 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 Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 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. Braised Mushrooms with Lettuce is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Asparagus with Water Chestnuts Stir-Fried Asparagus with Sichuan Sauce Stir-Fried Bok Choy with Tofu Stir-Fried Jicama with Black Mushrooms Zucchini and Potatoes in Curry Sauce Sweet-and-Sour Cabbage Steamed Tofu Home Style Tofu with Barbecue Sauce Stir-Fried Breen Beans with Sichuan Sauce Braised Mushrooms with Lettuce Fun See Vegetables Zucchini with Salted Black Beans and Chilies |
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