Preparation:
combine clam juice, white pepper, mirin or wine, soy sauce, cornstarch, and sesame oil-mix well heat oil in a wok, over a moderately-high flame add ginger and asparagus tips, stir-fry for 30 seconds add chicken broth, cover, and steam for 60 seconds remove cover add soy mixture, heat and stir for 30 seconds add abalone, heat and stir until abalone is tender and mixture thickens serve hot, with rice |
