Instructions: 1. Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Bone and skin chicken breast, then dice. Slice bamboo shoots.

2. Cut fresh asparagus in 1-inch sections. Parboil until tender but still crisp.

3. In a bowl, combine abalone liquid, stock, sherry, sugar and salt. In a cup, blend cornstarch and cold water to a paste.

4. Heat oil. Add chicken cubes and stir-fry until they lose their pinkness.

Add abalone and bamboo shoots; stir-fry only to heat through (about 1 minute).

5. Add asparagus sections, then stock-sherry mixture. Bring to a boil, stirring gently.

6. Stir in cornstarch paste to thicken and serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.