Stir-fried Abalone With Minced Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1 | 15-oz abalone | |
| 1 | c | Lean pork |
| 1/4 | c | Water chestnuts |
| 1/2 | c | Bamboo shoots |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 2 | T | Sherry |
| 2 | T | Oyster sauce |
| 1/2 | c | Water |
| 1/2 | t | Sesame oil |
| 1 | T | Cornstarch |
| 1 | t | Sugar |
| 1 | t | Soy sauce |
| 1 | T | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Abalone liquid |
INSTRUCTIONS
Soak dried mushrooms. Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Mince or grind pork. Mince water chestnuts, bamboo shoots and soaked mushrooms. Crush garlic. Mince ginger root; then combine in a cup with sherry, oyster sauce, water and sesame oil. In another cup, blend cornstarch, sugar, soy sauce and cold water to a paste. Heat oil. Stir in salt. Add garlic; stir-fry to brown lightly. Add minced pork and stir-fry until it loses its pinkness (about 1 minute). Add abalone; stir-fry another 1/2 minute. Add minced vegetables and stir-fry 1/2 minute more. Stir in sherry-oyster sauce mixture and heat through. Then add abalone liquid and cook, covered, 1 minute over medium heat. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 551.8mg
Potassium: 23.7mg
Carbohydrates: 13.1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g