Yield: 4 servings
Measure | 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 |
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