Vegetarian Abalone
A few quick cuts on fresh shiitake mushrooms transform them into vegetarian abalone that rivals—and even surpasses—the flavor of real abalone. It has become the breakout favorite at our family's Mid-Autumn Festival dinner.
Ingredients
fresh shiitake mushrooms
9
sugar
2g
salt
3g
oyster sauce
3g
light soy sauce
5g
black pepper
a pinch
cornstarch
30g
Instructions
1
Step 1
Prepare the ingredients: washed and dried shiitake mushrooms, cornstarch, and a handful of toothpicks.
2
Step 2
Cut off the stems of the shiitake mushrooms at the base.
3
Step 3
Place in boiling water and blanch for two minutes, then remove, rinse with cold water, and drain.
4
Step 4
Make a cross-shaped cut on the back of each shiitake mushroom, then thread a toothpick through to secure both ends.
5
Step 5
Coat the shiitake mushrooms evenly with cornstarch.
6
Step 6
Combine light soy sauce, salt, oyster sauce, sugar, black pepper, and a cornstarch slurry to make a flavorful sauce; set aside.
7
Step 7
Heat oil in a wok to about 50% hot (medium temperature), then add the mushrooms and begin frying.
8
Step 8
Fry until the outside is golden and crispy, then remove.
9
Step 9
Once fried, remove the toothpicks.
10
Step 10
In another pan (without adding oil), pour in the prepared sauce.
11
Step 11
Bring the sauce to a boil.
12
Step 12
Add the fried mushrooms and simmer for 5 minutes, allowing them to absorb the sauce fully.
13
Step 13
Plate the dish, sprinkle with chopped scallions, and serve.
