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What You Need:
(To Serve: 4 to 6)
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1 pound Chinese cabbage, celery cabbage or bok choy
½ cup 1/8-inch slices canned abalone, preferably Mexican abalone
2 tablespoons peanut oil or flavorless vegetable oil
1 teaspoon salt
¼ cup abalone juice, or fresh or canned chicken stock
1 teaspoon cornstarch dissolved in 1 tablespoon abalone juice, or cold chicken stock, fresh or canned, or cold water
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Translate this recipe:
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| How To Cook: |
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1. With a cleaver or sharp knife, trim off the top wilted leaves and root ends of the cabbage. Separate the stalks and wash them thoroughly under cold running water. Cut each stalk, leaves and all, into 2-by-½-inch pieces.
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2. Have the cabbage, and the abalone, oil, salt, abalone juice (or chicken stock) and cornstarch mixture within easy reach.
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3. Set a 12-inch wok or 10-inch skillet over moderate heat for about 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat again for 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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4. Add the cabbage. Stir-fry for about 1 minute to coat the cabbage thoroughly with the oil, then add the salt and abalone juice or chicken stock.
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5. Bring to a quick boil, cover the pan and cook over moderate heat for about 3 minutes. Stir in the abalone and immediately give the cornstarch mixture a quick stir to recombine it and add it to the pan.
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6. As soon as the cabbage and abalone are coated with a light, clear glaze, transfer the entire contents of the pan to a heated platter and serve at once.
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