Stir Fry Abalone Mushroom with Gingko Nuts and Wolfberries

Ingredients

• 1 cube Bouillon Chicken Stock
• ½ cups Warm Water
• ¾ ounces, weight Wolfberries
• 3-⅝ ounces, weight Gingko Nuts
• ¾ pounds, ⅜ ounces, weight Abalone Mushroom
• 1 Tablespoon Vegetable Oil
• 2 Tablespoons Oyster Sauce
• 1 teaspoon Sugar
• 2 Tablespoons Chinese Wine (hua Tiao)
• ½ teaspoons Ground White Pepper

Preparation Instructions

Dissolve the bouillon chicken stock in the warm water and set aside. Wash wolfberries and set aside. Soak gingko nuts for 1 hour. Cooks gingko nuts in boiling water till soft, drain and set aside. Blanch abalone mushroom briefly, drain and set aside.

Heat oil in a wok and saute gingko nuts. Add oyster sauce, sugar, chicken stock, and abalone mushrooms. Simmer for 1 minute and add wolfberries and simmer for another minute. Add Chinese wine and white pepper, simmer for 30 seconds and transfer all to a serving plate.