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Ingredientes
- 4 x Dry black mushrooms
- 1 can (15-ounce) abalone
- 1 c. Bamboo shoots
- 2 x Scallion stalks
- 2 x -(up to)
- 3 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Abalone liquid
- 1 Tbsp. Sherry
Direcciones
- 1. Soak dry mushrooms.
- 2. Drain canned abalone and cut in 1/8-inch slices. Reserve liquid. Cut bamboo shoots and soaked mushrooms in 1/8-inch slices. Cut scallion stalks in 1-inch sections.
- 3. Heat oil. Stir in salt, then bamboo shoots and mushrooms; stir-fry to heat through.
- 4. Add in abalone liquid and sherry. Bring to a boil; then cook, covered, 3 min over medium heat.
- 5. Gently stir in abalone slices and scallions and bring to a boil again.
- Serve at once. VARIATIONS:1. For the dry mushrooms: substitute 1 c. canned button mushrooms.
- 2. At the end of step 5, thicken with a cornstarch paste made of 1 Tbsp. cornstarch, 3 Tbsp. cool water and a few drops of sesame oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 93 | 68% |
| Total Fat 10.53g | 13% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 25mg | 8% |
| Sodium 382mg | 16% |
| Potassium 212mg | 6% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.07g | 1% |
| Protein 6.02g | 10% |
