Abalone with oyster sauce from cook's of crocus hill+
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Abalone |
| 1 | pounds | Head of lettuce |
| 3 | tablespoons | Oyster sauce |
| ½ | tablespoon | Soy sauce |
| 1 | tablespoon | Wine |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 2 | cups | Chicken stock |
| 1 | tablespoon | Cornstarch mixed with |
| 1 | tablespoon | Cold water |
| 1 | teaspoon | Sesame oil |
| 6 | tablespoons | Oil |
Directions
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.
Mary Riemerman
Submitted By MARY RIEMERMAN On 04-06-95