| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1 | 15-oz abalone | |
| 2 | T | Smoked ham |
| 1 | T | Cornstarch |
| 1/3 | c | Abalone liquid |
| 1 | T | Soy sauce |
| 3 | T | Oyster sauce |
| 2 | T | Oil |
| 1 | minute. Then pick up step 4. |
INSTRUCTIONS
Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Mince smoked ham. Blend cornstarch and abalone liquid to a paste; then stir in soy and oyster sauces. Heat oil. Add abalone; stir-fry to heat through (about 1 minute). 4. Then stir in cornstarch mixture to thicken. (Do not cook more than 1-1/2 minutes or the abalone will toughen.) Garnish with minced ham and serve. NOTE: Save the remainder of the abalone liquid for soup. VARIATIONS: Omit the oyster sauce. Double the quantity of soy sauce. In step 2, instead of adding the soy and oyster sauces to the cornstarch paste, add them in step 3, after abalone has been stir-fried 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: 79
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 502.5mg
Potassium: 14.6mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: <1g
Protein: <1g