Pork and Abalone
A one-time common dish at Chinese Restaurants and fine dining establishments, abalone has gotten to be so expensive. It is rare that you will find real abalone that’s affordable. We use Top Shell Fish as a substitute and no one call tell the difference. It’s a great addition to this stir fry dish. Feel free to add any of your favorite vegetables as well.
3/4 lb. boneless pork, thinly sliced
1 (15 oz.) can abalone or top shellfish, sliced, reserve liquid
1 TB oyster sauce
2 TB cornstarch
1 tsp. peanut oil
10 shiitake mushrooms, soaked in water, drained, sliced
1 (8.5 oz.) can bamboo shoots, drained, sliced
1 (14.5 oz.) can chicken broth
3 slices ginger, crushed
3 cloves garlic, crushed
1 TB each Aloha shoyu, sugar
1 tsp. each salt, Shaoxing Wine
In a mixing bowl; combine pork and marinade ingredients. Let stand 10 minutes. In separate bowls; combine abalone with oyster sauce and cornstarch with abalone liquid; set aside. In a wok over medium high heat; stir-fry pork and mushrooms in oil. Add bamboo shoots, broth; simmer 5 minutes. Stir in cornstarch mixture until thickened. Add abalone; heat through. Serves 4-6. Note: Do not discard mushroom liquid; refrigerate or freeze for future use when cooking brown rice.