Stir-fried Abalone W/mushroom, Bamboo Sh
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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