Instructions: 1. Soak dried scallops.

2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred scallops.

3. Heat oil. Add lettuce and stir-fry to coat with oil.

4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer, covered, until chestnuts are soft (about 20 minutes).

5. Blend cornstarch and cold water to a paste; then stir in to thicken.

Serve hot in a deep bowl. VARIATION: In step 3, add with the lettuce, dried mushrooms (soaked), sliced.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.