Braised Abalone with Chinese Cabbage
|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.