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Ingredientes
- 4 x Dry black mushrooms
- 1 can (15-ounce) abalone
- 1 c. Lean pork
- 1/4 c. Water chestnuts
- 1/2 c. Bamboo shoots
- 1 x Clove garlic
- 1 x Or possibly
- 2 slc Fresh ginger root
- 2 Tbsp. Sherry
- 2 Tbsp. Oyster sauce
- 1/2 c. Water
- 1/2 tsp Sesame oil
- 1 Tbsp. Cornstarch
- 1 tsp Sugar
- 1 tsp Soy sauce
- 1 Tbsp. Water
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Abalone liquid
Direcciones
- 1. Soak dry mushrooms.
- 2. Drain canned abalone and cut in 1-inch cubes. Reserve liquid.
- 3. Mince or possibly grind pork. Mince water chestnuts, bamboo shoots and soaked mushrooms. Crush garlic.
- 4. Mince ginger root; then combine in a c. with sherry, oyster sauce, water and sesame oil. In another c., blend cornstarch, sugar, soy sauce and cool water to a paste.
- 5. Heat oil. Stir in salt. Add in garlic; stir-fry to brown lightly. Add in chopped pork and stir-fry till it loses its pinkness (about 1 minute).
- 6. Add in abalone; stir-fry another 1/2 minute. Add in chopped vegetables and stir-fry 1/2 minute more.
- 7. Stir in sherry-oyster sauce mix and heat through. Then add in abalone liquid and cook, covered, 1 minute over medium heat.
- 8. Stir in cornstarch paste to thicken and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 153 | |
| Calories from Fat 64 | 42% |
| Total Fat 7.22g | 9% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.12g | |
| Cholesterol 34mg | 11% |
| Sodium 483mg | 20% |
| Potassium 287mg | 8% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.42g | 1% |
| Protein 11.07g | 18% |
