Ingredients

16 dried Chinese mushrooms (the thick and floral ones are best), washed 1 medium iceberg lettuce, washed and trimmed 1 can best abalone, 15 to 16 ounces (425 to 450 grams) drained can juice from abalone 5 tablespoons peanut or corn oil 3 scallions, cut into 1-inch (2.5-centimeter) sections, white and green parts separated 1 tablespoon Shaohsing wine or medium-dry sherry 3 tablespoons oyster sauce 1 1/2 teaspoons thick soy sauce 1/2 teaspoon sugar 1 tablespoon potato flour, dissolved in 2 tablespoons water

Description

Dried Abalone, Which Ranks With Shark’s Fin And Bird’s Nest In Gastronomic Prestige, Is Sadly Out Of The Question For Most People’s Pockets; These Days Canned Abalone Graces Even The Best Tables. Although It Lacks The Depth Of Taste Foun

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