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...

Braised Abalone, Shandong Style

Unusual Ingredients

Braised Abalone, Shandong Style
Ingredients:
1 teaspoon salt
1 teaspoon rice vinegar
1 teaspoon rice wine
1 teaspoon granulated sugar
2 teaspoons peeled and minced fresh ginger
2 cloves fresh garlic, peeled and minced
1 scallion, minced
1 teaspoon cornstarch
3 Tablespoons cornstarch
3 Tablespoons chicken stock
2 fresh abalone, cleaned and sliced very thin, then each slice cut on the diagonal
2 fresh chili peppers, one red and one green, seeded and cut into thin slices
2 cups vegetable oil
Preparation:
1. Mix salt, rice vinegar, rice wine sugar, ginger, ginger, garlic, scallion, cornstarch and stock and bring to the boil, then remove from heat source and stir well.
2. In another pot, heat oil and add the chili pepper slices and fry for half minute before removing them to paper towels to drain before adding abalone slices and frying them for two minutes, then draining them on the paper towels.
3. Set oil aside for another use and return chili peppers and abalone to the pan, add the stock mixture and bring to a quick boil, stir, and serve in a pre-heated bowl.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

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