Abalone with Lettuce

Method9 steps · about 1 hr

1. 1

   Step 1: Rinse the dried shiitake mushrooms (1 1/2 oz), then soak in enough warm water to submerge them for about 30 minutes, until fully softened. Weigh them down with a clean small dish if needed. The separately listed 6 cups water are for blanching lettuce.

   Soak mushrooms · 30 minUses 1 1/2 oz dried shiitake mushrooms · Enough warm water to submerge the mushrooms

2. 2

   Step 2: Trim the lettuce (1 lb) ends, separate the leaves and wash thoroughly in clean water. Drain in a colander.

   Uses 1 lb lettuce · Clean water for washing lettuce

3. 3

   Step 3: Mix the oyster sauce (1 tbsp), 1 tbsp light soy sauce, 2 tsp tamari soy sauce, sugar (2 tsp), separate sauce salt (1 tsp), 2 tbsp sauce water, white pepper (1/4 tsp) and cornstarch (2 tsp) until smooth.

   Uses 1 tbsp oyster sauce · 1 tbsp light soy sauce · 2 tsp Kikkoman tamari soy sauce · 2 tsp sugar · 1 tsp salt for sauce · 2 tbsp water for sauce · 1/4 tsp white pepper · 2 tsp cornstarch

4. 4

   Step 4: Once the mushrooms are soft, drain and discard their stems. Smash and peel the garlic clove (1) and prepare the 3 thin ginger slices.

   Uses Soaked shiitake mushrooms · 1 garlic clove · 3 thin slices ginger

5. 5

   Step 5: Bring 6 cups blanching water to a boil with 2 tsp corn oil and 1 tsp blanching salt. Prepare a separate large bowl of cold water. Blanch the washed lettuce in batches for 40–50 seconds each, until brightly green. Transfer to the cold water for about 30 seconds, then drain. Open the abalone can and reserve its liquid separately from the cooked abalone.

   Uses Washed lettuce · 6 cups water for blanching · 2 tsp corn oil for blanching · 1 tsp salt for blanching · A large bowl of cold water for cooling blanched lettuce · Liquid and cooked abalone from 1 can

6. 6

   Step 6: Discard the blanching water and dry the wok. Heat 1 tbsp stir-frying corn oil over high heat, then add the prepared garlic and ginger before the oil overheats. Cook 30–40 seconds until fragrant. Reduce to medium, add the softened trimmed mushrooms and stir-fry 30 seconds. Pour in the reserved abalone-can liquid and bring to a boil. Arrange the drained lettuce on the serving plate now or at the final plating stage.

   Uses 1 tbsp corn oil for stir-frying · Trimmed soaked mushrooms and prepared garlic/ginger · Reserved liquid from the abalone can · Blanched drained lettuce

7. 7

   Step 7: Once the mushrooms and abalone-can liquid boil, add the canned cooked abalone. Cover and heat through for about 1 minute; it is already cooked.

   Uses Mushrooms simmering in abalone-can liquid · Cooked abalone from 1 can

8. 8

   Step 8: Reduce the heat to low. Stir the prepared sauce again, then pour it into the mushroom-and-abalone pan while stirring constantly. Increase to medium and cook until thickened to your liking, then stir in 1 tsp sesame oil.

   Uses Heated mushrooms and cooked abalone · Prepared oyster/tamari sauce · 1 tsp sesame oil for finishing

9. 9

   Step 9: Arrange the drained blanched lettuce on a serving plate. Layer the cooked mushrooms and abalone over it and spoon over their thickened sauce. Serve.

   Uses Blanched drained lettuce · Cooked mushrooms and abalone with thickened sauce