INGREDIENTS

INSTRUCTIONS

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. Stir-fry 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; stir-fry a few
times.  Add abalone and stir-fry 1/2 minute.
7. 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:
1. In step 5, add to the soy-sherry mixture 1 tablespoon oyster sauce.
2. 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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