| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizer | 6 | Servings | |
INGREDIENTS
| 1 | cn | (1-lb) abalone |
| 3 | tb | Soy sauce |
| 2 | tb | Wine vinegar |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Drain canned abalone (reserve liquid for soup). Slice thin or cut in strips. 2. Combine soy sauce, wine vinegar, sugar and sesame oil. Mix well, then pour over abalone and toss. 3. Refrigerate, covered, 1 hour. VARIATIONS: Cut abalone in 3/4-inch cubes. Marinate 15 minutes in a mixture of 1/4 cup of its own liquid, 2 teaspoons soy sauce and 1 teaspoon peanut oil. Sprinkle lightly with pepper and serve on toothpicks. Use half a can of abalone and add 1 Cup celery. hearts or tender stalks, slivered. In step 2, make the dressing with 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt and a few drops of sesame oil. Toss, then refrigerate only 30 minutes. Use half a can of abalone and add 2 Cucumbers, peeled and either sliced or cut in strips. In step 2, make the dressing with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Toss, then refrigerate only 30 minutes. 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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