Three-cup Mushrooms with Abalone
Serves 4 people | Preparation time: 10 mins. | Difficulty: Easy | Cooking time: 5 mins
Ingredients
- 3 oz. brown beech mushrooms
- 3.5 oz. oyster mushrooms
- 3.5 oz. fresh mushrooms
- 2 Tbsp. cooking oil
- 1 oz. ginger, sliced
- 1 Tbsp. Minced Garlic
- 1 oz. basil
- 1 can Abalone in Oyster Sauce
- 2 Tbsp. cornstarch water
Seasoning
- 2 Tbsp. Oyster Sauce
- 1 Tbsp. Soy Sauce
- 2 tsp. Dark Soy Sauce
- 1 tsp. Bouillon Powder Flavored With Chicken
- 1 tsp. Pure Black Sesame Oil
- 2 Tbsp. rice wine
- 2 tsp. sugar
Procedure
- Remove the roots from the brown beech mushrooms. Blanch the oyster mushrooms, fresh mushrooms, and brown beech mushrooms for about 30 seconds. Drain and set aside.
- Heat the oil and sauté the ginger and Minced Garlic until fragrant. Add the oyster mushrooms, fresh mushrooms, brown beech mushrooms, and seasonings and stir well.
- Add the basil and Abalone in Oyster Sauce and cook with cover on for 20 seconds.
- Finally, add the cornstarch water and cook, keep stirring until the sauce is thickened.
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