Follow these steps for perfect results
Dry Shrimp
soaked
Dry Black Mushrooms
soaked
Chinese Lettuce
cut into cubes
Water
Oil
Salt
Mushroom-soaking liquid
reserved
Soy Sauce
Sugar
Soak dry shrimp and dry mushrooms separately, reserving the mushroom-soaking liquid.
Cut lettuce into 2-inch cubes.
Bring water to a boil and blanch lettuce for 1-2 minutes, then drain.
Heat oil in a pan.
Add shrimp and stir-fry for 2 minutes.
Add lettuce and stir-fry to coat with oil, then sprinkle with salt.
Add mushroom liquid and bring to a boil, then simmer covered for 10 minutes.
Add soaked mushrooms, soy sauce, and sugar and simmer, covered, for 10 minutes more.
Variations: Add sliced bamboo shoots in step 3 after stir-frying lettuce; stir-fry 1 minute more and sprinkle with salt.
Add sliced sweet red pepper in step 5.
Thicken sauce after step 5 with a cornstarch paste made of 1/2 Tbsp cornstarch and 2 Tbsp cool water.
Expert advice for the best results
Adjust soy sauce and sugar to taste.
Do not overcook the lettuce to maintain its crispness.
Soaking shrimp and mushrooms is essential for optimal flavor.
Everything you need to know before you start
15 minutes
Can be partially prepared; soak shrimp and mushrooms in advance.
Serve in a shallow bowl and garnish with sesame seeds.
Serve with steamed rice.
Serve as part of a multi-course meal.
Its acidity cuts through the richness of the dish.
Discover the story behind this recipe
Often served during family gatherings and celebrations.
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