Braised Abalones With Mushroom Over Green Recipe

Braised Abalones with Mushroom over Green

1. 1

   Prep and soaking

   Rinse abalones; remove any tough adductor muscles. Gently scrub shells if needed. Pat dry. Rehydrate dried shiitake mushrooms in warm water for 20-30 minutes, reserving soaking liquid.

2. 2

   Prepare mushrooms

   Thinly slice rehydrated shiitake mushrooms and clean cremini mushrooms; set aside.

3. 3

   Brown abalones

   Season abalones lightly with salt. Heat 1 tablespoon vegetable oil in a wide pan over medium-high heat. Sear abalones briefly for 20-30 seconds per side until lightly colored. Transfer to a plate.

4. 4

   Aromatics

   In a braising pot, heat 1 tablespoon oil. Add minced garlic, ginger, and the white parts of scallions; sauté until fragrant, 1-2 minutes.

5. 5

   Mushrooms and deglaze

   Add cremini mushrooms and rehydrated shiitake mushrooms; sauté 3-4 minutes until they begin to release juices. Deglaze with Shaoxing wine and simmer until reduced by about half.

6. 6

   Build braising sauce

   Stir in soy sauce, oyster sauce, and brown sugar. Add shiitake soaking liquid and chicken stock. Bring to a gentle simmer.

7. 7

   Braise abalones

   Return abalones to the pot with any juices. Submerge them in liquid; cover and braise on low heat for 20-25 minutes until tender.

8. 8

   Thicken sauce

   Whisk cornstarch with 2 tablespoons water to form a slurry. Stir into the braising liquid; simmer a few minutes until sauce coats the back of a spoon.

9. 9

   Finish and season

   Stir in butter and sesame oil. Taste and adjust salt (0.5 tsp) if needed.

10. 10

    Greens

    In a separate skillet, heat 1 tablespoon oil. Sauté baby bok choy with a pinch of salt until just wilted and bright green, about 2-3 minutes.

11. 11

    Plate and garnish

    Spread greens on each plate, spoon the mushroom-abalone braise over greens, and garnish with sesame seeds and sliced scallions. Serve immediately.