Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Abalone in Wine Sauce I

Fish and Seafood

Abalone in Wine Sauce I
Ingredients:
1 cup chicken broth
1/2 head iceberg lettuce, shredded into one-quarter-inch strips
1/2 teaspoon coarse salt
1 Tablespoon sesame oil
2 Tablespoons vegetable oil
1 can abalone, drained and thin sliced
2 Tablespoons Chinese rice wine
1 Tablespoon oyster sauce
2 teaspoons thin soy sauce
1 Tablespoon cornstarch mixed with the same amount of cold water
Preparation:
1. Bring chicken broth to the boil, add the shredded lettuce, sesame oil, and salt and stir just until all the lettuce has been wet, then pour this into a strainer and allow to drain for ten minutes before spreading the lettuce on a large platter.
2. Heat oil, add the sliced abalone, rice wine, oyster sauce and the thin soy sauce and in half a minute, add the cornstarch and water mixture and bring to the boil. Stir well, then remove the abalone and place the slices nicely on the lettuce, pour the thicken sauce over them, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720