Stir-fried abalone w/mushroom, bamboo sh

Yield: 4 Servings

Measure Ingredient
4 \N Dried black mushrooms
1 can (15-oz) abalone
1 cup Bamboo shoots
2 \N Scallion stalks (up to)
3 tablespoons Oil
½ teaspoon Salt
½ cup Abalone liquid
1 tablespoon Sherry

1. Soak dried mushrooms.

2. Drain canned abalone and cut in ⅛-inch slices. Reserve liquid. Cut bamboo shoots and soaked mushrooms in ⅛-inch slices. Cut scallion stalks in 1-inch sections.

3. Heat oil. Stir in salt, then bamboo shoots and mushrooms; stir-fry to heat through.

4. Add abalone liquid and sherry. Bring to a boil; then cook, covered, 3 minutes over medium heat.

5. Gently stir in abalone slices and scallions and bring to a boil again.

Serve at once. VARIATIONS:

1. For the dried mushrooms: substitute 1 cup canned button mushrooms.

2. At the end of step 5, thicken with a cornstarch paste made of 1 tablespoon cornstarch, 3 tablespoons cold water and a few drops of sesame oil.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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