Stir-fried abalone w/chicken and asparagus
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-oz) abalone |
| 1 | (small) chicken breast | |
| ½ | cup | Bamboo shoots |
| 2 | cups | Asparagus |
| 1 | cup | Abalone liquid |
| 1 | cup | Stock |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 2 | tablespoons | Oil |
Directions
1. Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Bone and skin chicken breast, then dice. Slice bamboo shoots.
2. Cut fresh asparagus in 1-inch sections. Parboil until tender but still crisp.
3. In a bowl, combine abalone liquid, stock, sherry, sugar and salt. In a cup, blend cornstarch and cold water to a paste.
4. Heat oil. Add chicken cubes and stir-fry until they lose their pinkness.
Add abalone and bamboo shoots; stir-fry only to heat through (about 1 minute).
5. Add asparagus sections, then stock-sherry mixture. Bring to a boil, stirring gently.
6. Stir in cornstarch paste to thicken and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .