Stir Fry Abalone Mushroom With Gingko Nuts and Wolfberries
When my mum cook 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 develops an ‘umami’ 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.
Total Steps
11
Ingredients
10
Tools Needed
8
Ingredients
- 350 grams abalone mushrooms
- 100 grams gingko nuts
- 20 grams wolfberries
- 1 tablespoon vegetable oil
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese wine (hua tiao)
- 1 teaspoon sugar
- 1 cube bouillon chicken stock
- 1/2 cup water
- 1/2 teaspoon ground white pepper
Instructions
Step 1
Dissolve one cube of bouillon chicken stock in ½ cup warm water. Set aside.
Step 2
Wash wolfberries and set aside.
Step 3
Soak gingko nuts for 1 hour.
Step 4
Cook the soaked gingko nuts in boiling water until soft. Drain and set aside.
Step 5
Blanch abalone mushrooms briefly. Drain and set aside.
Step 6
Heat 1 tablespoon of vegetable oil in a wok.
Step 7
Add gingko nuts to the hot wok and sauté.
Step 8
Add oyster sauce, sugar, dissolved chicken stock, and abalone mushrooms to the wok. Simmer for 1 minute.
Step 9
Add wolfberries and simmer for another 1 minute.
Step 10
Add Chinese wine and simmer for 30 seconds.
Step 11
Transfer the stir-fry to a serving plate.