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Braised Abalone With Chinese Cabbage

Chinese.wok's picture
Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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