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Seafood Chinese Seafood 4 Servings

INGREDIENTS

4 Dried black mushrooms
1 15-oz abalone
1 c Bamboo shoots
2 Scallion stalks
2 up to
3 T Oil
1/2 t Salt
1/2 c Abalone liquid
1 T Sherry

INSTRUCTIONS

Soak dried mushrooms. 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. Heat oil. Stir in
salt, then bamboo shoots and mushrooms; stir-fry to heat through. Add
abalone liquid and sherry. Bring to a boil; then cook, covered, 3
minutes over medium heat. Gently stir in abalone slices and scallions
and bring to a boil again. Serve at once. VARIATIONS: For the dried
mushrooms: substitute 1 cup canned button mushrooms. 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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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 1384.4mg
Potassium: 209.3mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 4.1g


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