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Stewed Mushrooms and Abalone

Make a traditional Chinese celebration dish at home — it's delicious! This festive, elegant, even slightly ceremonial dish of Chinese cuisine is served at weddings there and made for the New Year holidays. And, by the way, it's not at all hard to cook, unlike most Asian dishes. Give it a try! It can be a real centerpiece of any special-occasion table.

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Stewed mushrooms and abalone
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Stewed mushrooms and abalone
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 8 g
Fats 18 % 3 g
Carbohydrates 35 % 6 g
95 kcal
GI: 100 / 0 / 0
  • We're making a traditional Chinese wedding or New Year dish — stewed abalone and mushrooms. If your mushrooms are dried, soak them overnight before cooking. Then separate the caps from the stems and reserve 180 ml (about 3/4 cup) of the soaking water. If you're using fresh mushrooms, boil them briefly and reserve 180 ml of the mushroom liquid. 1. In a heavy skillet or wok, heat the vegetable oil, add a piece of pork belly, and fry for 2 minutes to flavor the oil. 2. Mince the garlic, add it to the pan, and fry for 30 seconds. 3. Add the mushrooms and toss well to coat in the oil. Immediately add the wine and soy sauce, along with the reserved mushroom liquid. Bring to a boil, then simmer, covered, over the lowest heat for 45 minutes. 4. Meanwhile, blanch the carrot cut into rounds and the broccoli florets in salted water for a minute. Lift them out of the boiling water and rinse under cold running water. 5. Lightly salt the finished mushrooms to taste and add the abalone. Cook no more than 2 minutes, or the abalone will turn rubbery. Remove the mushrooms and abalone from the pan, leaving the sauce behind. 6. Stir the cornstarch into the sauce to thicken it. If the sauce gets too thick, thin it with water — it should stay pourable. Take the sauce off the heat. 7. On a wide platter, arrange a ring of the blanched vegetables around the edge, then set the mushrooms in a circle just inside the vegetables, and place the abalone in the center. Pour the sauce over everything and serve hot right away. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Shiitake - 34  kcal/100g
  • Broccoli - 33  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Cornstarch - 329  kcal/100g
  • Wine - 76  kcal/100g
  • Abalone - 189  kcal/100g
  • Pork belly - 155  kcal/100g

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