Stir-fried abalone with minced pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried black mushrooms | |
| 1 | can | (15-oz) abalone |
| 1 | cup | Lean pork |
| ¼ | cup | Water chestnuts |
| ½ | cup | Bamboo shoots |
| 1 | Clove garlic | |
| 1 | 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 |
Directions
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, .