RECIPES OF CHINA

Ingredients

4

1/2 can (4-oz)

1/4 cup

1/2 cup

2 slices

1 tbsp

1 tbsp

1 tbsp

1 tbsp

1/2 tsp

A dash

1

Dried black mushrooms

Abalone

Smoked ham

Lean pork

Fresh ginger root (minced)

Cornstarch

Soy sauce

Sherry

Peanut oil

Salt

Pepper

Egg (poached)

Stock or water

1. Soak dried mushrooms
2. Drain canned abalone, reserving liquid
3. Combine abalone liquid with enough cold stock or water to make six cups
4. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate
5. Combine cornstarch, soy sauce and sherry and add to pork and toss to coat and allow to stand a few minutes
6. Heat oil and add 1/4 tsp salt and ginger and stir-fry a few times
7. Add pork and stir-fry until it loses pinkness and remove from pan
8. Meanwhile bring abalone-stock mixture slowly to a boil
9. Add mushrooms and stir-fried pork
10. Simmer, covered for 10 minutes
11. Add abalone, ham strips, pepper and remaining salt
12. Cook only to heat through, about 2 minutes. (Don't overcook abalone as it will toughen.)
13. Garnish with egg

VARIATION: For the pork, substitute 1/2 cup chicken breast, cooked. Add in step 9 after mushrooms have simmered 8 minutes, and cook only to heat through