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Ingredientes
- 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
Direcciones
- 1. Soak dry mushrooms.
- 2. Drain canned abalone, reserving liquid. Combine abalone liquid with sufficient cool stock or possibly water to make six c..
- 3. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate. Mince ginger root.
- 4. Combine cornstarch, soy sauce and sherry. Add in to pork and toss to coat. Let stand a few min.
- 5. Heat oil. Add in salt and ginger and stir-fry a few times. Add in pork and stir-fry till it loses pinkness. Remove from pan.
- 6. Meanwhile bring abalone-stock mix slowly to a boil. Add in mushrooms and stir-fried pork. Simmer, covered, 10 min.
- 7. Add in abalone, ham strips, pepper and remaining salt. Cook only to heat through, about 2 min. (Do not overcook abalone; it will toughen.)
- 8. Garnish with a poached egg.
- VARIATION: For the pork, substitute 1/2 c. chicken breast, cooked. Add step 6 after mushrooms have simmered 8 min, and cook only to heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 748g | |
| Recipe makes 2 servings | |
| Calories 386 | |
| Calories from Fat 141 | 37% |
| Total Fat 15.75g | 20% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 3329mg | 139% |
| Potassium 974mg | 28% |
| Total Carbs 13.76g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.49g | 1% |
| Protein 43.27g | 69% |
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