Braised Abalone With Chinese Cabbage Recipe
Ingredients
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) chopped fresh ginger
1/2 tsp (2.5 ml) chopped garlic
1 lb (450 g) mustard cabbage (choy sum), cut into 2 inch (5 cm) lengths
1 tsp (5 ml) sugar
2 tsp (10 ml) dry sherry
1/2 cup (125 ml) reserved canned abalone liquid
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) cornstarch
1/4 cup (60 ml) water
20 oz (560 g) can abalone, drained and thinly sliced (retain liquid)
Directions
1 Heat oil. Add ginger, garlic and cabbage stems. Stir-fry 1 minute. Add cabbage leaves, sugar, sherry and abalone liquid. Cook until cabbage is bright green. Arrange cabbage on serving platter and keep warm.
2 Add sesame oil, oyster and soy sauces to pan. Combine cornstarch with water. Stir into boiling sauce. Reduce heat and fold in abalone slices to heat through briefly. Extended cooking will toughen abalone. Arrange slices over cabbage. Spoon sauce on top
2 Add sesame oil, oyster and soy sauces to pan. Combine cornstarch with water. Stir into boiling sauce. Reduce heat and fold in abalone slices to heat through briefly. Extended cooking will toughen abalone. Arrange slices over cabbage. Spoon sauce on top
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