Stir-fried abalone with minced pork

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, .

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