Yield: 4 servings
|1 pounds||Head of lettuce|
|3 tablespoons||Oyster sauce|
|½ tablespoon||Soy sauce|
|2 cups||Chicken stock|
|1 tablespoon||Cornstarch mixed with|
|1 tablespoon||Cold water|
|1 teaspoon||Sesame oil|
Cut each lettuce into fourths, lengthwise. Boil with 1 cup of soup stock, add 3 tablespoons of oil, 1 teaspoon salt, and cook about 10 seconds. drain and arrange on a platter. You can use the liquid in a soup stock.
Remove the abalone form the can and slice into ⅛" thick round pieces. Boil in boiling water for about 5 seconds.
Heat 2 tablespoons of oil in frying pan or wok, pour in wine and add 1 cup soup stock immediately. Bring to a boil, add oyster sauce, soy sauce and sugar; when it boils again, add abalone and cornstarch paste slowly, stirring constantly. When thick, add 1 tablespoon heated oil and sesame oil.
Submitted By MARY RIEMERMAN On 04-06-95