Ingredients :

• 1 tbsp (15 ml) vegetable oil
• 1 tsp (5 ml) chopped fresh ginger
• ½ tsp (2.5 ml) chopped garlic
• 1 lb (450 g) mustard cabbage, cut into 2 inch (5 cm) lengths
• 1 tsp (5 ml) sugar
• 2 tsp (10 ml) dry sherry
• ½ cup (125 ml) reserved canned abalone liquid
• 1 tsp (5 ml) sesame oil
• 1 tbsp (15 ml) oyster sauce
• 1 tbsp (15 ml) cornstarch
• ¼ cup (60 ml) water
• 20 oz (560 g) can abalone, drained and thinly sliced (retain liquid)

Procedure :

1. Heat oil. Add ginger, garlic 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. 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.

Makes 6-8 servings.