Abalone Oriental Style
|Abalone steaks||12 Ounce (Fresh / Frozen)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Diagonally cut celery slices||1 Cup (16 tbs)|
|Diced green pepper||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1 Dash|
|Hot cooked rice||1 Cup (16 tbs)|
Thaw frozen abalone.
Cut abalone into 3/8-inch steaks.
Pound each steak with the smooth side of a mallet to 1/4-inch thickness.
Cut into 1-inch strips.
In 2-quart casserole, bring water to boiling at HIGH for 3 minutes.
Stir in bouillon granules till dissolved.
Add water chestnuts, mushrooms, celery, and green pepper.
Cook, covered, al HIGH for 5 minutes or till tender.
Blend wine, soy sauce, cornstarch, and ginger.
Add to vegetable mixture.
Cook at HIGH for 2 to 3 minutes or till thickened and bubbly, stirring after each rnin-ute.
Add abalone strips.
Cook, covered, at MEDIUM HIGH (7) for 4 to 5 minutes.
Do not overcook.