Stir-fried Abalone W/chicken And Asparagus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | 15-oz abalone | |
| 1 | small chicken breast | |
| 1/2 | c | Bamboo shoots |
| 2 | c | Asparagus |
| 1 | c | Abalone liquid |
| 1 | c | Stock |
| 1 | T | Sherry |
| 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | T | Oil |
INSTRUCTIONS
Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Bone and skin chicken breast, then dice. Slice bamboo shoots. Cut fresh asparagus in 1-inch sections. Parboil until tender but still crisp. In a bowl, combine abalone liquid, stock, sherry, sugar and salt. In a cup, blend cornstarch and cold water to a paste. Heat oil. Add chicken cubes and stir-fry until they lose their pinkness. Add abalone and bamboo shoots; stir-fry only to heat through (about 1 minute). Add asparagus sections, then stock-sherry mixture. Bring to a boil, stirring gently. 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, http://www.erols.com/hosey.
A Message from our Provider:
“Only with Jesus can you reach your full potential”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 51.2mg
Sodium: 560.8mg
Potassium: 210.6mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: 1.5g
Protein: 19g