Mushroom Abalone in Oyster Source
Yields: 4-5 servings
- 1 8 oz. abalone (fresh or canned), thinly sliced (set aside remaining liquid)
- 2 tsp. oil
- 2 oz. dried black mushrooms, soaked in water, chopped
Sauce:
- 3/4 c. soup stock plus abalone liquid
- 2 tbsp. oyster sauce
- 1 tbsp. dark soy sauce
- 3/4 tsp. sugar
- 1 tsp. wine or sherry
- 1 1/2 tsp. cornstarch mixed with 3/4 tsp. cold water
- Slice abalone thinly and set aside. For fresh abalone, clean and blanch sliced abalone over hot water for 1 to 1 1/2 minutes.
- Heat oil in a sauce pan over medium high heat and saute drained mushrooms for 30 seconds.
- Add sauce ingredients and bring to a boil. Reduce heat to low and simmer for 15-17 minutes. Keep warm.
- To serve, place abalone on top of the mushrooms. Pour remaining sauce on top and serve hot.
NOTE: To add color to this dish, blanched and cleaned Chinese peas may be added.
