Ingredients with Measurements:
- 4 fresh abalones
- 2 tablespoons vegetable oil
- 2 tablespoons fermented black beans
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 scallion, thinly sliced
Special equipment needed:
- Large wok or deep skillet
- Tongs
Step-by-step instructions:
1. Clean the abalones by scrubbing them with a brush under cold running water. Remove the liver and intestines and discard. Rinse the abalones again and pat dry.
2. Heat the vegetable oil in a wok or deep skillet over medium-high heat. Add the fermented black beans, garlic, and ginger and stir-fry for 30 seconds.
3. Add the abalones to the wok and stir-fry for 1 minute.
4. Add the Shaoxing wine, soy sauce, oyster sauce, sugar, and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
5. In a small bowl, mix the cornstarch and water together to make a slurry. Add the slurry to the wok and stir until the sauce thickens.
6. Garnish with sliced scallions and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Abalone can be substituted with scallops or shrimp
- Shaoxing wine can be substituted with dry sherry or rice wine
- Fermented black beans can be substituted with black bean sauce
Variations:
- Add sliced mushrooms or bok choy to the wok for extra flavor and nutrition
- Use a spicy chili sauce instead of black bean sauce for a different flavor profile
Tips and tricks:
- Be sure to clean the abalones thoroughly to remove any grit or sand
- Use tongs to handle the abalones as they can be slippery
- Simmer the abalones on low heat to ensure they are tender and not overcooked
Storage instructions:
- Store any leftover abalones and sauce in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the abalones and sauce in a wok or microwave until heated through
Presentation ideas:
- Serve the abalones and sauce in individual bowls with steamed rice on the side
- Garnish with sliced scallions and a sprinkle of sesame seeds
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese tea
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more chicken stock to thin it out
- If the abalones are tough, simmer them for an additional 10-15 minutes until tender
Food safety advice:
- Be sure to cook the abalones thoroughly to prevent any foodborne illness
- Store any leftover abalones and sauce in the refrigerator and consume within 3 days
Food history:
- Abalone is a prized delicacy in Chinese cuisine and is often served at special occasions and banquets
Flavor profiles:
- Salty, savory, and slightly sweet with a hint of umami from the fermented black beans
Serving suggestions:
- Serve hot as a main dish with steamed rice and vegetables on the side
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Region: Chinese