| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 1 |
cn |
(15-oz) abalone |
| 1 |
c |
Lean pork |
| 1/4 |
c |
Water chestnuts |
| 1/2 |
c |
Bamboo shoots |
| 1 |
|
Clove garlic |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Sherry |
| 2 |
tb |
Oyster sauce |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Sesame oil |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Water |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Abalone liquid |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Drain canned abalone and cut in 1-inch cubes. Reserve liquid.
3. Mince or grind pork. Mince water chestnuts, bamboo shoots and soaked
mushrooms. Crush garlic.
4. 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.
5. 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).
6. Add abalone; stir-fry another 1/2 minute. Add minced vegetables and
stir-fry 1/2 minute more.
7. Stir in sherry-oyster sauce mixture and heat through. Then add abalone
liquid and cook, covered, 1 minute over medium heat.
8. 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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