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


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

Leave a Reply

Your email address will not be published. Required fields are marked *

Our website uses cookies and thereby collects information about your visit to improve our website (by analyzing), show you Social Media content and relevant advertisements. Please see our cookies page for furher details or agree by clicking the 'Accept' button.

Cookie settings

Below you can choose which kind of cookies you allow on this website. Click on the "Save cookie settings" button to apply your choice.

FunctionalOur website uses functional cookies. These cookies are necessary to let our website work.

AnalyticalOur website uses analytical cookies to make it possible to analyze our website and optimize for the purpose of a.o. the usability.

Social mediaOur website places social media cookies to show you 3rd party content like YouTube and FaceBook. These cookies may track your personal data.

AdvertisingOur website places advertising cookies to show you 3rd party advertisements based on your interests. These cookies may track your personal data.

OtherOur website places 3rd party cookies from other 3rd party services which aren't Analytical, Social media or Advertising.