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Mussels with Hotbed Leeks

Fish and Seafood

Mussels with Hotbed Leeks
1 pound mussels, cleaned with their beards removed
1/4 pound Chinese leek strips, cut into two-inch segments
2 Tablespoons vegetable oil
1/2 cup chicken broth
1 egg white
1 teaspoon salt
2 Tablespoons rice wine
1/4 teaspoon ground Sichuan pepper
1 Tablespoon cornstarch
1. Bring four cups of water to a boil, then immerse the mussels for half minute, and drain. This is best done in two batches.
2. Heat wok, then add oil, and add the mussels and fry for one minute then add the leeks and fry one minute more.
3. Mix all the remaining ingredients and stir , then add to the mussel-leek mixture, stir and simmer for half minute, then remove to a pre-warmed platter, and serve.

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