-1/2 head lettuce (aka iceberg lettuce) or gai lan (Chinese Broccoli)
-10 shitake mushrooms
-1 piece of ginger about 3 inches long
-broth or water to braise mushrooms
-1 can abalone
-1/2 tsp cooking wine
-1 ½ tbs oyster sauce
-6 tbs water from braising mushrooms.
-4 tbs water
-1 ½ tsp tapioca starch
-salt and sugar to taste
What to Do:
Hydrate mushrooms in water, wash and cut off stems. Braise mushrooms for at least ½ hour with sliced ginger and enough broth or water to cover the mushrooms and salt to taste. Meanwhile cut lettuce or gai lan into bite size pieces, blanch, drain and arrange on a plate. Wash abalone then slice and mix with wine. Arrange mushrooms around the lettuce, and abalone in the center. Mix together tapioca starch with water to make a slurry. In a pot boil together, oyster sauce, 6 tbs braising broth, salt and sugar to taste. Add slurry and stir until thickened. Pour “sauce” over the mushrooms and abalone. Garnish a fresh pepper and serve.
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