Recipe - Stir-Fried Abalone With Mixed Vegetables

3 Or
4 Dried black mushrooms
1 cn (15oz) abalone
1 cup Chinese cabbage stems
One half cup Bamboo shoots
2 Stalks celery
1 Onion
2 sl Smoked ham
One half cup Snow peas
2 tablespoon Oil
One half teaspoon Salt
1 tablespoon Soy sauce
2 tablespoon Sherry
One half teaspoon Sugar
One half teaspoon Pepper
1 Clove garlic
2 sl Fresh ginger root
2 tablespoon Oil

1. Soak dried mushrooms.

2. Drain canned abalone; cut in thin strips. (Reserve liquid for soup.)
Also cut in strips Chinese cabbage stems, bamboo shoots, celery, onion,
soaked mushrooms, smoked ham and snow peas.

3. Heat oil. Stir in salt, then Chinese cabbage, bamboo shoots, celery,
onion and mushrooms. Stirfry to heat through (about 1 minute).

4. Cover pan and let vegetables steam in their own liquids, over low heat,
until cooked through (about 3 minutes). Then remove from pan.

5. Meanwhile combine soy sauce, sherry, sugar and pepper. Mince garlic and
ginger root.

6. Heat remaining oil. Add minced garlic and ginger root; stirfry a few
times. Add abalone and stirfry One half minute.

7. Stir in soysherry mixture and heat. Then add snow peas. Return
vegetables and gently stirfry to reheat (about 1One half minutes more).
Garnish with ham strips and serve. VARIATIONS:

1. In step 5, add to the soysherry mixture 1 tablespoon oyster sauce.

2. Shred the abalone; sliver the vegetables. In step 6, add with abalone
One half cup roast pork, One half cup cooked chicken and One fourth cup ham, all shredded.
In step 7, add One half cup abalone liquid after the soysherry mixture and
cook, covered, 1One half minutes over low heat. Omit the snow peas and the ham
garnish.

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