Stir Fry Abalone Mushroom With Gingko Nuts And Wolfberries

• 1 cube Bouillon Chicken Stock
• 1/2 cups Warm Water
• 3/4 ounces, weight Wolfberries
• 3-5/8 ounces, weight Gingko Nuts
• 3/4 pounds, 3/8 ounces, weight Abalone Mushroom
• 1 Tablespoon Vegetable Oil
• 2 Tablespoons Oyster Sauce
• 1 teaspoon Sugar
• 2 Tablespoons Chinese Wine (hua Tiao)
• 1/2 teaspoons Ground White Pepper

1. Dissolve the bouillon chicken stock in the warm water and set aside. Wash wolfberries and set aside. Soak gingko nuts for 1 hour. Cooks gingko nuts in boiling water till soft, drain and set aside. Blanch abalone mushroom briefly, drain and set aside.
2. Heat oil in a wok and saute gingko nuts. Add oyster sauce, sugar, chicken stock, and abalone mushrooms. Simmer for 1 minute and add wolfberries and simmer for another minute. Add Chinese wine and white pepper, simmer for 30 seconds and transfer all to a serving plate.

chicken, water, ube, ube, vegetable oil, oyster sauce, sugar, chinese wine, ground white pepper

Taken from tastykitchen.com/recipes/sidedishes/stir-fry-abalone-mushroom-with-gingko-nuts-and-wolfberries/ (may not work)