Quick-Fried Abalone with Mushrooms recipe
information
Abalone is a shellfish, very popular in Chinese cooking.
ingredients
450 ml (15 fl oz) 2 cups Chicken stock
125 g (4 oz) Canned water chestnuts, drained and sliced
8 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and sliced
1/2 kg (1 lb) Canned or fresh abalone, drained and thinly sliced
4 Spring onions (scallions), chopped
2 Tbs Soy sauce
1 1/2 Tbs Cornflour (cornstarch), blended with 2 Tbs water
125 g (4 oz) Canned water chestnuts, drained and sliced
8 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and sliced
1/2 kg (1 lb) Canned or fresh abalone, drained and thinly sliced
4 Spring onions (scallions), chopped
2 Tbs Soy sauce
1 1/2 Tbs Cornflour (cornstarch), blended with 2 Tbs water
method
1. Pour the stock into a deep frying-pan or saucepan and bring to the boil. Add the water chestnuts and mushrooms and reduce the heat to low. Simmer for 5 minutes.
2. Add the abalone, spring onions (scallions) and soy sauce, and bring to the boil. Reduce the heat to low and simmer for a further 1 minute.
3. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Transfer to a warmed serving bowl and serve at once.
2. Add the abalone, spring onions (scallions) and soy sauce, and bring to the boil. Reduce the heat to low and simmer for a further 1 minute.
3. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Transfer to a warmed serving bowl and serve at once.
serving amount
4-6 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
