Braised Abalone with Chinese Cabbage Recipe

Ingredients:

1 tbsp/ 15 ml
1 tsp/ 5 ml
1/2 tsp/ 2.5 ml
1 lb/ 450 g
1 tsp/ 5 ml
2 tsp/ 10 ml
1/2 cup/ 125 ml
1 tsp/ 5 ml
1 tbsp/ 15 ml
1 tbsp/ 15 ml
2 tsp/ 10 ml
1/4 cup/ 60 ml
20 oz/ 560 g

vegetable oil
chopped fresh ginger
chopped garlic
mustard cabbage (choy sum), cut into 2 inch/ 5 cm lengths
sugar
dry sherry
reserved canned abalone liquid
sesame oil
oyster sauce
soy sauce
cornstarch
water
can abalone, drained and thinly sliced (retain liquid)

Method:

1. Heat oil in a wok. Add garlic, ginger and cabbage stems. Stir-fry for 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 to thicken. Reduce heat and fold in abalone slices to heat through briefly. Extended cooking toughen abalone.

3. Arrange slices abalone over cabbage. Spoon sauce on top and serve at once.

Serves 6-8

 

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