Abalone Soup Recipe

• 4 x Dry black mushrooms
• 1/2 can Abalone, 4-ounce
• Stock or possibly water
• 1/4 c. Smoked ham
• 1/2 c. Lean pork
• 2 slc Fresh ginger root
• 1 Tbsp. Cornstarch
• 1 Tbsp. Soy sauce
• 1 Tbsp. Sherry
• 1 Tbsp. Peanut oil
• 1/4 tsp Salt
• 1 dsh Pepper
• 1/4 tsp Salt
• 1 x Egg

1. 1.
2. Soak dry mushrooms.
3. 2.
4. Drain canned abalone, reserving liquid.
5. Combine abalone liquid with sufficient cool stock or possibly water to make six c..
6. 3.
7. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate.
8. Mince ginger root.
9. 4.
10. Combine cornstarch, soy sauce and sherry.
11. Add in to pork and toss to coat.
12. Let stand a few min.
13. 5.
14. Heat oil.
15. Add in salt and ginger and stir-fry a few times.
16. Add in pork and stir-fry till it loses pinkness.
17. Remove from pan.
18. 6.
19. Meanwhile bring abalone-stock mix slowly to a boil.
20. Add in mushrooms and stir-fried pork.
21. Simmer, covered, 10 min.
22. 7.
23. Add in abalone, ham strips, pepper and remaining salt.
24. Cook only to heat through, about 2 min.
25. (Do not overcook abalone; it will toughen.)
26. 8.
27. Garnish with a poached egg.
28. VARIATION: For the pork, substitute 1/2 c. chicken breast, cooked.
29. Add step 6 after mushrooms have simmered 8 min, and cook only to heat through.

black mushrooms, abalone, water, ham, pork, ginger root, cornstarch, soy sauce, sherry, peanut oil, salt, pepper, salt, egg

Taken from cookeatshare.com/recipes/abalone-soup-62128 (may not work)