| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 1 |
cn |
(15-oz) abalone |
| 1 |
c |
Bamboo shoots |
| 2 |
|
Scallion stalks (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Abalone liquid |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Drain canned abalone and cut in 1/8-inch slices. Reserve liquid. Cut
bamboo shoots and soaked mushrooms in 1/8-inch slices. Cut scallion stalks
in 1-inch sections.
3. Heat oil. Stir in salt, then bamboo shoots and mushrooms; stir-fry to
heat through.
4. Add abalone liquid and sherry. Bring to a boil; then cook, covered, 3
minutes over medium heat.
5. Gently stir in abalone slices and scallions and bring to a boil again.
Serve at once. VARIATIONS:
1. For the dried mushrooms: substitute 1 cup canned button mushrooms.
2. At the end of step 5, thicken with a cornstarch paste made of 1
tablespoon cornstarch, 3 tablespoons cold water and a few drops of sesame
oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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