Abalone Soup #2

Title:
Abalone Soup #2

Yield:
4 Servings

Categories:
Soups




Ingredients:





     4    Dried black mushrooms


   1/2 cn Abalone; 4-oz


          Stock or water


   1/4 c  Smoked ham


   1/2 c  Lean pork


     2 sl Fresh ginger root


     1 tb Cornstarch


     1 tb Soy sauce


     1 tb Sherry


     1 tb Peanut oil


   1/4 ts Salt


     1 ds Pepper


   1/4 ts Salt


     1    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.


 


 From ,
ISBN 0-517-65870-4. Downloaded


 from Glen's MM Recipe Archive, http://www.erols.com/hosey.