Braised Abalone and Chinese Shiikate Mushrooms

Braised Abalone and Chinese Shiikate Mushrooms 鮑魚炆冬菇Braised Abalone and Chinese Shiikate Mushrooms 鮑魚炆冬菇


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.


Serving for 4

  1. Clean and tear leaves off lettuce;
  2. Add 2 tablespoons vegetable oil and 1/4 teaspoon sea salt to wok/large pan over high heat;
  3. Add lettuce, stir and cook for 2 minutes;
  4. Take them out and place in a bowl;
  5. Soak dry shiitake mushrooms in 1 cup (240 ml) water for at least 2 hours before use;
  6. Cut off stems;
  7. Add mushrooms in a medium size pot over medium high heat;
  8. Slowly add water from soaking mushrooms, avoid particle from the bottom;
  9. Lower to simmer when comes to a boil for 20 minutes, set aside;
  10. Add 2 tablespoons vegetable oil to a wok/large pan over medium high heat;
  11. Add chopped garlic and cook until golden;
  12. Add abalones and 1/4 cup(60 ml) juice for 2 minutes;
  13. Add mushrooms, cook for another 5 minutes;
  14. Mix in thickening sauce;
  15. Add oyster sauce when it comes back to a boil;
  16. Place on top of cooked lettuce, serve hot.

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