Recipe - Stir-Fried Abalone Wchicken And Asparagus

1 cn (15oz) abalone
1 (small) chicken breast
One half cup Bamboo shoots
2 cup Asparagus
1 cup Abalone liquid
1 cup Stock
1 tablespoon Sherry
One half teaspoon Sugar
One half teaspoon Salt
1 tablespoon Cornstarch
3 tablespoon Water
2 tablespoon Oil

1. Drain canned abalone and cut in 1inch cubes. Reserve liquid. Bone and
skin chicken breast, then dice. Slice bamboo shoots.

2. Cut fresh asparagus in 1inch sections. Parboil until tender but still
crisp.

3. In a bowl, combine abalone liquid, stock, sherry, sugar and salt. In a
cup, blend cornstarch and cold water to a paste.

4. Heat oil. Add chicken cubes and stirfry until they lose their pinkness.
Add abalone and bamboo shoots; stirfry only to heat through (about 1
minute).

5. Add asparagus sections, then stocksherry mixture. Bring to a boil,
stirring gently.

6. Stir in cornstarch paste to thicken and serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.