Abalone Oriental Style Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Abalone | 12 Ounce, frozen | |
| Water | 1 1/3 Cup (16 tbs) | |
| 1 1/2 teaspoons instant chicken bouillon granules | ||
| Water chestnuts | 1 8 Ounce, drained | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 cup diagonally-cut celery slices | ||
| Green pepper | 1/3 Cup (16 tbs), diced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Dash ground ginger | ||
| Hot cooked rice | ||
Directions
Thaw frozen abalone.
Cut abalone into 3/8-inch steaks.
Pound each steak with the smooth side of a mallet to 1/4-inch thickness.
Cut into 1-inch strips.
Set aside.
In 2-quart casserole, bring water to boiling at HIGH for 3 minutes.
Stir in bouillon granules till dissolved.
Add water chestnuts, mushrooms, celery, and green pepper.
Cook, covered, al HIGH for 5 minutes or till tender.
Blend wine, soy sauce, cornstarch, and ginger.
Add to vegetable mixture.
Cook at HIGH for 2 to 3 minutes or till thickened and bubbly, stirring after each rnin-ute.
Add abalone strips.
Cook, covered, at MEDIUM HIGH (7) for 4 to 5 minutes.
Do not overcook.
Cut abalone into 3/8-inch steaks.
Pound each steak with the smooth side of a mallet to 1/4-inch thickness.
Cut into 1-inch strips.
Set aside.
In 2-quart casserole, bring water to boiling at HIGH for 3 minutes.
Stir in bouillon granules till dissolved.
Add water chestnuts, mushrooms, celery, and green pepper.
Cook, covered, al HIGH for 5 minutes or till tender.
Blend wine, soy sauce, cornstarch, and ginger.
Add to vegetable mixture.
Cook at HIGH for 2 to 3 minutes or till thickened and bubbly, stirring after each rnin-ute.
Add abalone strips.
Cook, covered, at MEDIUM HIGH (7) for 4 to 5 minutes.
Do not overcook.
Chef
