| 4 x Dried black mushrooms | | 12 can Abalone, 4-oz | | Stock or water | | 1/4 cup Smoked ham | | 1/2 cup Lean pork | | 2 slc Fresh ginger root | | 1 tbl Cornstarch | | 1 tbl Soy sauce | | 1 tbl Sherry | | 1 tbl Peanut oil | | 1/4 tsp Salt | | 1 dsh Pepper | | 1/4 tsp Salt | | 1 x Egg |
| | 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. |
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