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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Early morning PRE-PREP: | 2. Place the scallops in a bowl; add 1/2 cup water, soak for approximately 10 hours (or steam for 1 hour) til the scallops are softened. | 3. Final Prep: | 4. Wash and tear lettuce into large sheets. | 5. Remove scallops and drain, retaining soaking liquid. Tear the scallops into shreds. Place the shredded scallops, retained liquid, and the sauce ingredients into a pot; bring to boil, Add the cornstarch slurry/thickner into the pot and allow to thicken, then set aside. | 6. Heat a wok (or saute pan) over med-high heat, add oil, and add the scallions, stir-fry until fragrant and then add lettuce. Continue stir-frying until it is limp. Remove from heat and using a slotted spoon (or drain the lettuce) and add to the scallop sauce. Reheat the lettuce and scallop sauce over medium heat and transfer to a serving platter and serve. | 7. IF using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallop shrimp	3	tablespoons		-	-	-	-
water				0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
chicken broth	1	cup	canned cut	78.12	1.89	11.1384	2.6208
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	1 1/2	1/2		0.0	0.0	0.0	0.0
oil	4	tablespoons	reduced	448.51199999999994	0.0	0.1434	50.9338
scallion	1		cut	32.0	7.34	1.83	0.19
iceberg lettuce	1			10.08	2.1384	0.648	0.1008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.