Stir-Fried Scallops With Lettuce - cooking recipe

Ingredients

3 dried scallops or 2 tablespoons dried shrimp
water, for soaking (soak in the fridge the morning of dinner)
Sauce
3/4 teaspoon salt
1 pinch black pepper or 1 pinch white pepper, if you have it
1 cup strong chicken broth (if using canned, college inn is recommended, but cut back on salt)
1/2 teaspoon sugar (this is my adaptation or addition)
Thickner
1 tablespoon cornstarch
1 1/2 tablespoons water
4 tablespoons oil (I reduced amount to 1 TB)
1 scallion, cut into 1-inch lengths
1 head iceberg lettuce

Preparation

Early morning PRE-PREP:
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.
Final Prep:
Wash and tear lettuce into large sheets.
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.
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.
IF using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using.