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Title: Stir-Fried Abalone W/chicken and Asparagus Categories: Seafood Yield: 6 Servings 1 cn (15-oz) abalone 1 (small) chicken breast 1/2 c Bamboo shoots 2 c Asparagus 1 c Abalone liquid 1 c Stock 1 tb Sherry 1/2 ts Sugar 1/2 ts Salt 1 tb Cornstarch 3 tb Water 2 tb Oil 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |