Abalone dishes to greet lunar New Year
"W ITH Chinese New Year's coming, I'd like to request an abalone and mushroom recipe," asked an anonymous reader.
Two abalone stir-fries follow - one with fresh or canned straw mushrooms, the other using dried shiitake or canned button mushrooms. A soupy abalone dish that incorporates dried shiitake, chicken and dried scallops, finishes a trio of abalone and mushroom pairings.
Stir-fried abalone and lettuceFrom "Chinese Seafood" by Huang Su-Huei, Wei-Chuan publisher, 1984, $8.95Slice mushrooms in half lengthwise. In boiling water, blanch lettuce leaves; remove, drain and arrange on serving plate.
1 cup sliced abalone
1-1/2 cups fresh straw mushrooms (or 1 can)
1 pound lettuce
2 tablespoons oil
6 pieces green onions, each 1 inch long
6 slices fresh ginger
6 tablespoons stock
1-1/3 tablespoons oyster sauce
1-1/3 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon sugar
Heat a wok, then add oil. Stir-fry green onions and ginger until fragrant. Add mushrooms and stir lightly. Mix sauce ingredients; add along with abalone to wok and stir quickly over high heat. Arrange abalone mixture on lettuce and serve.
Approximate nutritional analysis per serving: 160 calories, 11 grams total fat, 1 gram saturated fat, 30 milligrams cholesterol, 1,150 milligrams sodium.*
Abalone and vegetablesFrom "Mary Sia's Chinese Cookbook"Cut abalone diagonally in thin slices. Soak mushrooms and remove stems. Squeeze mushrooms dry and slice.
by Mary Sia, University of Hawai'i Press, 1972, $4
1 can abalone (16 ounces)
9 large dried mushrooms
2 cups chicken stock
3 water chestnuts, peeled and sliced
1/2 cup sliced bamboo shoot
2 tablespoons crushed fresh ginger
1 tablespoon chopped onion
4 tablespoons reduced-sodium soy sauce
1 teaspoon sherry
1 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
Bring chicken stock, mushrooms, water chestnuts, bamboo shoot, ginger and onion to a boil and simmer until there is only 1 cup stock left. Add soy sauce, sherry and sugar. Bring to a boil, and add abalone and cornstarch/water mixture. Simmer 1 minute, stirring constantly. Makes 4 servings.
Variation: Can substitute 4-ounce can of whole button mushrooms (drained) for dried mushrooms, and a package of frozen peas for water chestnuts.
Approximate nutritional analysis per serving: 170 calories, 8 grams total fat, 0.5 gram saturated fat, 90 milligrams cholesterol, at least 1,900 milligrams sodium. Per serving with button mushrooms and peas: 180 calories, 8 grams total fat, 0.5 gram saturated fat, at least 2,000 milligrams sodium.*
Vegetables with chicken and abaloneFrom "The New Chinese Cooking for Health and Fitness"Soak dried scallops in hot water 6 to 8 hours until soft. Use hands to crumble scallops into flakes.
by Lydia Wang, Gakken, 1986
2 dried scallops
6 to 7 cups water
10 ounces chicken pieces with bone
1-inch piece spring onion
1 thin slice fresh ginger
1 pound Chinese cabbage, cut in bite-size pieces
4 dried mushrooms
1 ounce canned bamboo shoots, sliced thinly
1 piece canned abalone, sliced thinly
2 thin slices ham
1 tablespoon rice wine
2 teaspoons salt
In a soup pot, combine water, chicken, onion and ginger. Bring to a boil, lower heat and simmer 1 hour, skimming off foam.
Soak dried mushrooms in warm water until soft and remove stems. Save mushroom-soaking water. Cut each mushroom diagonally into 2 or 3 pieces.
Remove and discard spring onion and ginger from chicken. Add cabbage, mushrooms, mushroom water and bamboo shoots. Simmer over low heat another 20 minutes.
Cut each ham slice into 6 to 8 pieces. To the soup pot, add abalone, scallops and ham. Season with rice wine, salt and sugar. Cook 5 to 10 minutes more. Makes 4 servings.
Approximate nutritional analysis per serving: 198 calories, 11 grams fat, 6 grams carbohydrates, 26 grams protein. *