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Abalone Oriental Style Recipe
|Abalone steaks||12 Ounce (Fresh / Frozen)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Diagonally cut celery slices||1 Cup (16 tbs)|
|Diced green pepper||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1 Dash|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 921 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 289.2 mg
Sodium 3766.4 mg156.9%
Total Carbohydrates 133 g44.2%
Dietary Fiber 5.7 g22.8%
Sugars 4.1 g
Protein 67 g134.2%
Vitamin A 14.6% Vitamin C 81.2%
Calcium 17.3% Iron 93.2%
*Based on a 2000 Calorie diet
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.
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.