Stir-fried abalone w/chicken and asparagus

6 Servings

Ingredients

Quantity Ingredient
1 can (15-oz) abalone
1 (small) chicken breast
½ cup Bamboo shoots
2 cups Asparagus
1 cup Abalone liquid
1 cup Stock
1 tablespoon Sherry
½ teaspoon Sugar
½ teaspoon Salt
1 tablespoon Cornstarch
3 tablespoons Water
2 tablespoons Oil

Directions

1. Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Bone and skin chicken breast, then dice. Slice bamboo shoots.

2. Cut fresh asparagus in 1-inch sections. Parboil until tender but still crisp.

3. In a bowl, combine abalone liquid, stock, sherry, sugar and salt. In a cup, blend cornstarch and cold water to a paste.

4. Heat oil. Add chicken cubes and stir-fry until they lose their pinkness.

Add abalone and bamboo shoots; stir-fry only to heat through (about 1 minute).

5. Add asparagus sections, then stock-sherry mixture. Bring to a boil, stirring gently.

6. Stir in cornstarch paste to thicken and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Related recipes