| 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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