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Braised Abalone with Chinese Cabbage

Chinese.wok's picture
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Ginger 1 Teaspoon, chopped (5 Milliliter)
  Garlic 1⁄2 Teaspoon, chopped
  Mustard cabbage 1 Pound, cut into 2 inc 5 cm lengths (Choy Sum)
  Sugar 1 Teaspoon (5 Milliliter)
  Dry sherry 2 Teaspoon (10 Milliliter)
  Reserved canned abalone liquid 125 Milliliter, r (1/2 Cup)
  Sesame oil 1 Teaspoon (5 Milliliter)
  Oyster sauce 15 Milliliter (1 Tablespoon)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Cornstarch 2 Teaspoon (10 Milliliter)
  Water 60 Milliliter (1/4 Cup)
  Canned abalone 20 Ounce, drained and thinly sliced (560 Gram)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 491 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5705 mg237.7%

Total Carbohydrates 61 g20.4%

Dietary Fiber 23.2 g92.8%

Sugars 19.1 g

Protein 15 g30.3%

Vitamin A 88.1% Vitamin C 1.7%

Calcium 34.3% Iron 20.1%

*Based on a 2000 Calorie diet

Braised Abalone With Chinese Cabbage Recipe