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Ingredientes
- 1 can (15-ounce) abalone
- 1 x (small) chicken breast
- 1/2 c. Bamboo shoots
- 2 c. Asparagus
- 1 c. Abalone liquid
- 1 c. Stock
- 1 Tbsp. Sherry
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
- 2 Tbsp. Oil
Direcciones
- 1. Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Bone and skin chicken breast, then dice. Slice bamboo shoots.
- 2. Cut fresh asparagus in 1-inch sections. Parboil till tender but still crisp.
- 3. In a bowl, combine abalone liquid, stock, sherry, sugar and salt. In a c., blend cornstarch and cool water to a paste.
- 4. Heat oil. Add in chicken cubes and stir-fry till they lose their pinkness.
- Add in abalone and bamboo shoots; stir-fry only to heat through (about 1 minute).
- 5. Add in asparagus sections, then stock-sherry mix. Bring to a boil, stirring gently.
- 6. Stir in cornstarch paste to thicken and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 63 | 45% |
| Total Fat 7.11g | 9% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.15g | |
| Cholesterol 48mg | 16% |
| Sodium 459mg | 19% |
| Potassium 241mg | 7% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.1g | 1% |
| Protein 12.66g | 20% |
