Abalone Mushroom in Oyster Sauce

A delicious addition to any menu, this dish combines the tender flavor of large mushrooms in a savory oyster sauce.

Ingredients

1 kilogram of Abalone mushroom (or any other large mushroom variety)

2 ounces of garden peas (in pods)

1 red pepper stalk

1/2 T minced garlic

1/2 bowl of clear stock

Flavor Mix

2 T oyster sauce

1 T sugar

dash of pepper

1/2 t of MSG (optional)

Final Wet Mix

1 T cornstarch

1 t sesame oil

Procedure

l. Remove the tip ends of the pea pods, making sure to pull off all surface fibers. Wash thoroughly before using.

2. Prepare the Abalone mushroom by cutting the stalks away from the caps. Cut the caps into large section pieces. (If the stalks are less than one inch don't remove). Wash the pieces and then place in boiling water (with 1t of salt added) for 11/2 minutes. Remove the pieces and place them in the bowl of stock. Once cooled remove.

3. Heat the oil in a wok. When hot add the minced garlic. Stir fry until fragrant. Add the mushroom, pea pods and red pepper stalk and stir fry for about 1 minute.

4. Pour in the stock and flavoring ingredients and let the mixture cool. Then add the final wet mix, remove and serve.

(Gerald Hatherly)