Braised Bamboo Shoots with Abalone Oil
Tender spring bamboo shoots are braised in oil and soy until glossy and deeply savoury, then crowned with delicate abalone. The pairing of briny seafood and sweet, snappy shoots creates an elegant dish often saved for festive tables.
Instructions
- 1
Remove the meat from the abalone, discard the black membrane and internal organs, wash it thoroughly, and then cut it with crosshatch cuts for later use.
- 2
Cut the spring bamboo shoots into sections. Take a pot, add water and heat it, add a little salt, put in the spring bamboo shoots and blanch for 3 minutes, then remove and drain for later use.
- 3
Mix cooking wine, light soy sauce, dark soy sauce, and sugar evenly to make the sauce.
- 4
After pouring out the water, add more oil and stir-fry the bamboo shoots.
- 5
Pour in the sauce and abalone, stir-fry over high heat until the sauce is reduced. The abalone should not be cooked for too long to avoid a tough texture.
- 6
Sprinkle with chopped green onions, then serve on a plate.
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Ingredients
Main Ingredients
- Minzheng Abalone5 只
- spring bamboo shoots1 stick
Auxiliary Ingredients
- chopped green onionsa pinch
Seasonings
- light soy sauce2 spoon
- dark soy sauce1 spoon
- cooking wine3 spoon
- Sugar5 g
- Saltto taste