Pork and Abalone Soup and Crab Asparagus Soup

Pork and Abalone Soup (4 American servings; 4 Chinese servings)

1 (4 ounce) can abalone

3/4 cup (4 ounces) lean pork

4 cups chicken stock

2 tablespoons sherry

1/4 cup bamboo shoots

2 tablespoons oil

1/2 teaspoon salt

2 pitiful cuts new ginger root

1/8 teaspoon recently ground dull pepper

4 branches parsley

1) Drain abalone and hold the liquid. Cut the abalone and the pork into 1/2 inch squares, 1/8 inch thick.

2) Combine abalone liquid, chicken stock and sherry. Cut bamboo shoots into 1/8 inch thick cuts and cut cuts into match stick size strips 1/2 crawls in length.

3) Heat chicken stock mix to restrict. Warmth the oil in a wok or skillet. Add salt. Add ginger root and sautéed nourishment for 2 minutes until delicately carmelized. Discard ginger root.

4) Add the pork and sautéed nourishment for 2 minutes or until meat gets white and loses all its pink tone. Do whatever it takes not to permit the pork to brown. Move the pork to the dish containing gurgling chicken stock.

5) Add abalone and bamboo to the stock. Season with pepper. Cook just to warm through or abalone will solidify. Serve in particular dishes. Float a parsley twig in each bowl.

Crab Asparagus Soup (6 American servings; 6 Chinese servings)

8 ounces new crab meat

1 pound new, slight stemmed asparagus

1 tablespoon sherry

1/2 tablespoon soy sauce

6 cups chicken stock

1 tablespoon oil

1 scallion, minced

1 tablespoon cornstarch

3 tablespoons water

1 1/2 teaspoons bean stew sauce or

1/2 teaspoon Chinese bean stew glue

1 tablespoon finely cleaved

chives

1) Flake the crab meat and take out hard movies. Cut the top third of asparagus into pieces 1/2 crawls in length.

2) Parboil asparagus in percolating salted water for 3 minutes. Bring sherry, soy sauce and chicken stock to limit.

3) Drain and flush asparagus under crisp running water. Warmth the oil in a wok or skillet. Add scallion and sautéed nourishment for 30 seconds.

4) Add crab meat and asparagus and seared nourishment for 30 seconds. Add crab meat and asparagus to chicken stock.

5) Add bean stew sauce. Blend in cornstarch deteriorated in cool water. Blend 1 second to thicken stock possibly. Spoon into bowls and improvement with chives.

Source by Priscilla Yao

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