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Sliced Abalone and Baby Bok Cai

Fish and Seafood

Sliced Abalone and Baby Bok Cai
1 Tablespoon sesame oil
2 cloves garlic, sliced, then slivered
2 slices fresh ginger, slivered
2 Tablespoons rice wine
1/4 cup chicken broth
1 Tablespoon cornstarch mixed with one tablespoon cold water
2 Tablespoons vegtarian oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 pound baby bokcai
1. Drain, rinse in cold water, then slice abalone thinly, and pound each slice with the flat side of the cleaver.
2. Heat sesame oil and fry the garlic and ginger for one minute, then add rice wine and chicken broth and the cornstarch mixture. Bring to the boil stirring until thickened, then add oyster sauce, sugar, and the sesame oil.
3. Plate the bok cai and pour abalone and all its sauce over it, and serve.br>

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