Yield: 6 Servings
Measure | Ingredient |
---|---|
4 \N | Dried black mushrooms |
1 can | (15-oz) abalone |
1 cup | Lean pork |
¼ cup | Water chestnuts |
½ cup | Bamboo shoots |
1 \N | Clove garlic |
1 \N | Or |
2 slices | Fresh ginger root |
2 tablespoons | Sherry |
2 tablespoons | Oyster sauce |
½ cup | Water |
½ teaspoon | Sesame oil |
1 tablespoon | Cornstarch |
1 teaspoon | Sugar |
1 teaspoon | Soy sauce |
1 tablespoon | Water |
2 tablespoons | Oil |
½ teaspoon | Salt |
½ cup | Abalone liquid |
1. Soak dried mushrooms.
2. Drain canned abalone and cut in 1-inch cubes. Reserve liquid.
3. Mince or grind pork. Mince water chestnuts, bamboo shoots and soaked mushrooms. Crush garlic.
4. Mince ginger root; then combine in a cup with sherry, oyster sauce, water and sesame oil. In another cup, blend cornstarch, sugar, soy sauce and cold water to a paste.
5. Heat oil. Stir in salt. Add garlic; stir-fry to brown lightly. Add minced pork and stir-fry until it loses its pinkness (about 1 minute).
6. Add abalone; stir-fry another ½ minute. Add minced vegetables and stir-fry ½ minute more.
7. Stir in sherry-oyster sauce mixture and heat through. Then add abalone liquid and cook, covered, 1 minute over medium heat.
8. 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, .