Instructions: 1. Soak dried mushrooms.

2. Drain canned abalone and cut in 1/8-inch slices. Reserve liquid. Cut bamboo shoots and soaked mushrooms in 1/8-inch slices. Cut scallion stalks in 1-inch sections.

3. Heat oil. Stir in salt, then bamboo shoots and mushrooms; stir-fry to heat through.

4. Add abalone liquid and sherry. Bring to a boil; then cook, covered, 3 minutes over medium heat.

5. Gently stir in abalone slices and scallions and bring to a boil again.

Serve at once. VARIATIONS:
1. For the dried mushrooms: substitute 1 cup canned button mushrooms.

2. At the end of step 5, thicken with a cornstarch paste made of 1 tablespoon cornstarch, 3 tablespoons cold water and a few drops of sesame oil.

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