Servings
4 s
Ingredients
- 4 Dried black mushrooms
- 1/2 can Abalone; 4-oz
- Stock or water
- 1/4 cup Smoked ham
- 1/2 cup Lean pork
- 2 slice Fresh ginger root
- 1 tablespoon Cornstarch
- 1 tablespoon Soy sauce
- 1 tablespoon Sherry
- 1 tablespoon Peanut oil
- 1/4 teaspoon Salt
- 1 dash Pepper
- 1/4 teaspoon Salt
- 1 Egg
Directions
- 1. Soak dried mushrooms. 2. Drain canned abalone, reserving liquid.
- Combine abalone liquid with enough cold stock or water to make six cups.
- 3. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate.
- Mince ginger root.
- 4. Combine cornstarch, soy sauce and sherry.
- Add to pork and toss to coat.
- Let stand a few minutes.
- 5. Heat oil.
- Add salt and ginger and stir-fry a few times.
- Add pork and stir-fry until it loses pinkness.
- Remove from pan.
- 6. Meanwhile bring abalone-stock mixture slowly to a boil.
- Add mushrooms and stir-fried pork.
- Simmer, covered, 10 minutes.
- 7. Add abalone, ham strips, pepper and remaining salt.
- Cook only to heat through, about 2 minutes.
- (Don’t overcook abalone; it will toughen.
- ) 8. Garnish with a poached egg.
- VARIATION: For the pork, substitute 1/2 cup chicken breast, cooked.
- Add in step 6 after mushrooms have simmered 8 minutes, and cook only to heat through.
- From
, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.