Stir-Fried Abalone with Young Ginger and Fresh Shitake Mushrooms

 

Some men come home with armfuls of long-stemmed roses. My husband walked through the door with two gorgeous cans of Australian Premium Baby Abalone... He's my kinda guy.

The abalone was given to Clint by one of his work colleagues. Thank you Harry, for a very generous and delicious gift.

Stir-Fried Abalone with Young Ginger and Fresh Shitake Mushrooms

slightly adapted from Kylie Kwong's Heart and Soul

Serves 2

2 cans Australian Premium Baby Abalone (or 400g fresh abalone, or 400g squid, cleaned), finely sliced
1/3 cup peanut oil
2 garlic cloves, finely diced
2 tablespoons finely diced ginger
2 tablespoons shao hsing wine 

1/2 cup fresh black cloud ear fungus
1/2 cup finely sliced shiitake mushroom caps
1 ½ teaspoons white sugar
1 tablespoon light soy sauce
2 teaspoons oyster sauce
1 tablespoon chicken stock
1 teaspoon Chinese black vinegar
A few drops of sesame oil
1 cup finely shredded iceberg lettuce leaves
½ cup spring onions, finely sliced on the diagonal
Steamed rice (to serve)

Place half of the shredded lettuce leaves onto a serving platter. Set aside.

Heat the oil in a wok, add the garlic and ginger and stir-fry for 30 seconds, until fragrant. Add the wine and sugar and stir fry again for 30 seconds.

Add mushrooms, half the spring onions, soy sauce, oyster sauce and chicken stock and stir fry for 1 minute.

Add the abalone to the wok with the vinegar, sesame oil, half the lettuce and stir-fry for 1 minute until heated through. Spoon the abalone on top of the bed of shredded lettuce on the serving platter, sprinkle with sesame oil and spring onion. Serve immediately with the steamed rice.