Abalone and Shiitake Mushrooms in Brown Gravy with Bok Choy
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 519
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 44
- Cholesterol
- 193
- Sodium
- 2325
- Total: 5 hr (includes soaking time)
- Active: 1 hr
Ingredients
3 ounces extra-thick dried shiitake mushrooms (about 15 large pieces)
Kosher salt
8 large or 12 medium frozen abalone, defrosted and cleaned (about 2 pounds; see Cook’s Note)
1/4 cup vegetable oil
4 cloves garlic, finely minced
3 coins ginger, each about 1/4 inch thick
2 tablespoons Shaoxing wine
5 tablespoons oyster sauce
2 tablespoons chicken bouillon powder
2 tablespoons light soy sauce
2 teaspoons sugar
1/2 teaspoon dark soy sauce
3 medium Shanghai bok choy (about 12 ounces), halved lengthwise
2 tablespoons cornstarch
1/4 teaspoon toasted sesame oil
Directions
- Bring 6 cups cold water to a boil in a wok or pot over high heat. Add the dried shiitake mushrooms stem-side down to hydrate. Place a small plate over the shiitakes to submerge them and cover. Set aside for 30 minutes.
- Meanwhile, sprinkle 1 tablespoon salt over the abalone and massage until the abalone is slightly softened. Rinse under cold water and rub off any black parts. Rinse again until the water runs clear.
- Transfer the shiitakes from the soaking liquid, then strain the liquid through a fine-mesh strainer into a large bowl and add enough cold water until you have 6 cups; set aside. Cut off the shiitake stems with scissors and discard; reserve the shiitakes.
- Heat 3 tablespoons of the vegetable oil in a wok or heavy-bottomed pot with a lid over medium-high heat. When the oil is hot and wisps of smoke appear, add the garlic and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add the shiitakes and stir-fry until golden brown in spots, about 2 minutes. Add the abalone and stir-fry until golden brown, another 2 minutes. Swirl the Shaoxing wine around the perimeter of the pan. Continue to stir-fry until the pan looks dry, about 30 seconds.
- Mix in the oyster sauce, chicken bouillon powder, light soy sauce, sugar, dark soy sauce and 1/2 teaspoon salt and cook until the mixture starts to caramelize, about 2 minutes. Stir in the reserved mushroom-soaking liquid, cover, bring to a gentle boil and reduce to a gentle simmer over low heat. Simmer, covered, adding 1 cup warm water at a time if the water level falls below the abalone, until the abalone is fork-tender and the braising liquid is thickened similar to heavy cream, about 4 hours.
- Bring a medium pot of water to a boil over high heat. Add 1 tablespoon salt and the remaining 1 tablespoon vegetable oil. Blanch the bok choy until slightly softened and bright green, about 3 minutes; drain. Arrange the bok choy around the edge of a large plate forming a ring.
- Mix the cornstarch with 2 tablespoons cold water until the cornstarch is hydrated.
- Once the abalone is tender, taste the sauce and adjust the seasoning with salt. Drizzle in the cornstarch slurry and cook until the sauce thickens and coats the shiitakes, about 2 minutes. Stir in the toasted sesame oil. Spoon the shiitakes and abalone inside the ring of bok choy, then spoon over the brown gravy.
Cook’s Note
If the abalone comes with a shell, scoop the abalone meat from the shell using a spoon, similar to disconnecting the muscle of an oyster or clam. Remove and discard the grey pieces that look like small livers along with any long muscles.