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

1 (4-ounce) can abalone
3/4 cup (4 ounces) lean pork
4 cups of chicken broth
2 tablespoons sherry
1/4 cup of bamboo shoots
2 tablespoons of oil
1/2 teaspoon salt
2 thin slices of fresh ginger
1/8 teaspoon freshly ground black pepper
4 sprigs of parsley

1) Drain the abalone and reserve the liquid. Cut abalone and pork into 1 1/2-inch squares, 1/8-inch thick.
2) Combine the abalone liquid, chicken broth, and sherry. Slice the bamboo shoots 1/8-inch thick and cut into matchstick-sized strips 1 1/2 inches long.
3) Bring chicken broth mixture to a boil. Heat the oil in a wok or skillet. Add salt. Add the ginger root and sauté for 2 minutes until lightly browned. Discard the ginger root.
4) Add pork and sauté for 2 minutes or until meat is white and no longer pink. Don’t let the pork brown. Transfer the pork to the saucepan containing simmering chicken broth.
5) Add abalone and bamboo to the broth. Season with pepper. Cook only to warm or the abalone will toughen up. Serve in individual bowls. Float a sprig of parsley in each bowl.

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

8 ounces of fresh crab meat
1 pound fresh thin-stemmed asparagus
1 tablespoon sherry
1/2 tablespoon soy sauce
6 cups of chicken broth
1 tablespoon of oil
1 chive, chopped
1 tablespoon cornstarch
3 tablespoons of water
1 1/2 teaspoons golden chili sauce
1/2 teaspoon Chinese chili paste
1 tablespoon finely chopped
potato chips

1) Crumble the crab meat and remove the tough membranes. Cut top third of asparagus into 1 1/2-inch long pieces.
2) Boil the asparagus in boiling salted water for 3 minutes. Bring the sherry, soy sauce, and chicken broth to a boil.
3) Drain and rinse the asparagus under cold running water. Heat the oil in a wok or skillet. Add the spring onion and sauté for 30 seconds.
4) Add crab meat and asparagus and sauté for 30 seconds. Add the crab meat and asparagus to the chicken broth.
5) Add chili sauce. Add the cornstarch dissolved in cold water. Stir for 1 minute to thicken the broth a bit. Serve in bowls and garnish with chives.