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Celtuce with Cloud Ears

Vegetables, also Vegetarian Foods

Celtuce with Cloud Ears
1 pound celtuce (also known as stem lettuce)
1/4 cup dry cloud ear fungi, soaked in warm water for half an hour or until very soft
1 Tablespoon vegetable oil
3 cloves garlic, peeled and minced
3 slices peeled fresh ginger, minced
2 scallions, minced, green and white parts separated
2 Tablespoons rice wine
1 Tablespoon chili bean or black bean sauce
1 Tablespoon thin soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon mushroom soy
1 teaspoon sugar
1 teaspoon freshly ground Sichuan peppercorns
1. Separate leaves and stem from celtuce. Peel the stem then cut them into two-inch matchstick size pieces.
2. Cut cloud ear fungi into thin strips the thickness of the celtuce stems.
3. Heat wok or fry pan, add oil, and then stir-fry garlic and ginger for one minute before adding the rice wine, chili bean sauce, and all three soy sauces, the match stick pieces of the celtuce and the cloud ear fungi. Stir them for one more minute.
4. Add sugar, celtuce leaves, and the Sichuan peppercorns. Toss the entire mixture three or four times, then serve.

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