Abalone Mushrooms & Green Vegetable in Oyster Sauce

Ingredients (4 servings):

3-4 green-stemmed flat cabbages, 10 ozs of abalone mushrooms, 4 tblspns of corn oil, 1/2 cup of clear soup stock and 1/2 tspn of sesame oil.

Seasoning:

(Ⅰ) 1 tspn of salt, 1 tblspn of oyster sauce, 1/2 tblspn of sugar and 1/2 tspn of M.S.G.

(Ⅱ) 1 tblspn of cornstarch and 3/2 tblspns of water (mix well together).

Method:

1. Remove root parts and withered leaves from green-stemmed flat cabbages. Wash clean and cut each one into 2 pieces.

2. Cut off stalks from abalone mushrooms. Wash clean and slice into big pieces.

3. Scald green-stemmed flat cabbages and abalone mushrooms in boiling water for 1 minute. Ladle out and soak in cold water immediately. When they cool completely, remove and drain off water.

4. Pour oil into a wok. Add green-stem-med flat cabbages and abalone Mushrooms to stir-fry. Put in seasoning (Ⅰ) while stir-frying. A moment later, pour in clear soup stock. Bring to boil.

5. Add seasoning (Ⅱ) to make this dish pasty. Drip on sesame oil. Remove. Serve.

Note:

The purpose of soaking scalded vegetables and abalone mushrooms in cold water is to make them attractive in color. If it is not to be served on a banquet, just spare this step.