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Recipe Name: Abalone Soup #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Dried black mushrooms
1/2 Abalone, 4-oz
Stock or water
1/4 Cup(s) Smoked ham
1/2 Cup(s) Lean pork
2 Fresh ginger root
1 Tablespoon(s) Cornstarch
1 Tablespoon(s) Soy sauce
1 Tablespoon(s) sherry
1 Tablespoon(s) Peanut Oil
1/4 Teaspoon(s) Salt
1 Dash(s) Pepper
1 Egg
Soak dried mushrooms. Drain canned abalone, reserving liquid. Combine
abalone liquid with enough cold stock or water to make six cups. Cut
mushrooms, abalone, ham and pork all in strips, but keep them
separate. Mince ginger root. Combine cornstarch, soy sauce and sherry.
Add to pork and toss to coat. Let stand a few minutes. Heat oil. Add
salt and ginger and stir-fry a few times. Add pork and stir-fry until
it loses pinkness. Remove from pan. Meanwhile bring abalone-stock
mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer,
covered, 10 minutes. Add abalone, ham strips, pepper and remaining
salt. Cook only to heat through, about 2 minutes. (Don't overcook
abalone; it will toughen.) 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 <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 63
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 46.5mg
Sodium: 442.2mg
Potassium: 28.2mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 1.8g

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