| 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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