Ingredients:
For abalones and mushrooms
- 7 oz (200 g) 1 can abalones, drain and save the juice;
- 20 - 25 dry Shiitake mushrooms, about 4 oz (125 g), soak and cut off stems;
- 3 - 4 cloves garlic;
- 1 head iceberg/romaine lettuce;
- 4 tablespoons vegetable oil;
- 1 tablespoon oyster sauce;
- Sea salt.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 tablespoon dark soy sauce;
- 1/4 cup (120 ml) water.
Recipe:
Serving for 4
- Clean and tear leaves off lettuce;
- Add 2 tablespoons vegetable oil and 1/4 teaspoon sea salt to wok/large pan over high heat;
- Add lettuce, stir and cook for 2 minutes;
- Take them out and place in a bowl;
- Soak dry shiitake mushrooms in 1 cup (240 ml) water for at least 2 hours before use;
- Cut off stems;
- Add mushrooms in a medium size pot over medium high heat;
- Slowly add water from soaking mushrooms, avoid particle from the bottom;
- Lower to simmer when comes to a boil for 20 minutes, set aside;
- Add 2 tablespoons vegetable oil to a wok/large pan over medium high heat;
- Add chopped garlic and cook until golden;
- Add abalones and 1/4 cup(60 ml) juice for 2 minutes;
- Add mushrooms, cook for another 5 minutes;
- Mix in thickening sauce;
- Add oyster sauce when it comes back to a boil;
- Place on top of cooked lettuce, serve hot.