INGREDIENTS

INSTRUCTIONS

Soak dried mushrooms. 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. Heat oil. Stir in salt, then Chinese cabbage, bamboo shoots,
celery, onion and mushrooms. Stir-fry to heat through (about 1
minute). Cover pan and let vegetables steam in their own liquids,  over
low heat, until cooked through (about 3 minutes). Then remove  from
pan. Meanwhile combine soy sauce, sherry, sugar and pepper.  Mince
garlic and ginger root. Heat remaining oil. Add minced garlic  and
ginger root; stir-fry a few times. Add abalone and stir-fry 1/2
minute. Stir in soy-sherry mixture and heat. Then add snow peas.
Return vegetables and gently stir-fry to reheat (about 1-1/2 minutes
more). Garnish with ham strips and serve. VARIATIONS: In step 5, add
to the soy-sherry mixture 1 tablespoon oyster sauce. Shred the
abalone; sliver the vegetables. In step 6, add with abalone 1/2 cup
roast pork, 1/2 cup cooked chicken and 1/4 cup ham, all shredded. In
step 7, add 1/2 cup abalone liquid after the soy-sherry mixture and
cook, covered, 1-1/2 minutes over low heat. Omit the snow peas and  the
ham garnish.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 535.8mg
Potassium: 206.7mg
Carbohydrates: 14g
Fiber: 1.2g
Sugar: 2.2g
Protein: 2.6g