Braised Abalone with Chinese Cabbage Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Ginger | 1 Teaspoon, chopped | |
| Garlic | 1/2 Teaspoon, chopped | |
| Cabbage | 1 Pound | |
| Sugar | 1 Teaspoon | |
| Dry sherry | 2 Teaspoon | |
| Abalone | 1/2 Cup (16 tbs), canned | |
| Sesame oil | 1 Teaspoon | |
| Oyster sauce | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Abalone | 20 Ounce, thinly sliced |
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 and serve at once.
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 and serve at once.
Chef
