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Stir Fry Abalone Mushroom with Gingko Nuts and Wolfberries
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Description
When my mum cooks this dish, I cannot help but eat 2 bowls of rice. I love the combination of flavors and ingredients. Abalone mushroom has little flavor or aroma when they are not cooked. However, when they are cooked with gingko nuts and wolfberries, they develop an ‘umami’ of flavors no one can resisit. I love abalone and this mushroom has a texture similar to it. Definitely this is more affordable than abalone and I don’t need to think twice or count my pennies when I crave for it.
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
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.
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