| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) abalone |
| 2 |
tb |
Smoked ham |
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
Abalone liquid |
| 1 |
tb |
Soy sauce |
| 3 |
tb |
Oyster sauce |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Mince
smoked ham.
2. Blend cornstarch and abalone liquid to a paste; then stir in soy and
oyster sauces.
3. 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:
1. Omit the oyster sauce. Double the quantity of soy sauce.
2. 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 1/2 minute.
Then pick up step 4.
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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