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Abalone and Mushrooms

Vegetables, also Vegetarian Foods

Abalone and Mushrooms
5 to 6 ounces canned abalone
3 ounces oyster mushrooms
2 Tablespoons oyster sauce
1 Tablespoon cornstarch
1 Tablespoon chicken fat
1/2 head iceberg lettuce, shredded
1 Tablespoon corn oil
2 green onions, cut into two inch pieces, then slivered lengthwise
1 cup chicken stock
1 Tablespoon mushroom soy sauce
1 Tablespoon minced fresh ginger
1/2 teaspoon sugar
dash white pepper
2 teaspoons cornstarch mixed with two tablespoons cornstarch
1. Thinly slice abalone and mushrooms and marinate them for one hour in oyster sauce, cornstarch, and chicken fat.
2. Blanch lettuce for half minute in boiling water, then drain well.
3. Heat corn oil, scallions and fry half a minute then add stock, abalone and oyster mushrooms. Bring to the boil for one minute then drain reserving the stock.
4. Mix soy sauce, ginger, sugar, and pepper. Add to the wok along with the stock and cook until reduced by half. Return mushroom mixture to the wok, add cornstarch and water and thicken, then serve on top of the blanched and drained lettuce.

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