Friday, February 13, 2009

Chinese Broccoli with Abalone

Last time I made three mushrooms abalone and I cooked three extra abalone to save time for cooking them later. Now it is time to finish them. I decided to cook it with my favorite veggy, chinese broccoli (gai lan). This is such a simple and yet tasty dish. Look at the other post if you want to know how to cook the abalone.


2 lb chinese broccoli
3 cooked abalone (sliced)
2-3 cloves of garlic smashed
2 tbsp oil
1 cup brothe from cooked abalone

Seasoning for abalone w/ king oyster mushroom:

1 1/2 tbsp abalone bottle sauce
1 tsp oyster sauce
1 tsp fish sauce
1/2 tsp dark soy sauce
dash salt
dash sugar
1 tbsp cornstarch


1. Cut the broccoli in half so it's not so long. Boil a pot of water. Add in the broccoli and left it boil for until the broccoli starts to change to a lighter green, should not cook for more than 3 minutes. The longer you cook it the softer it gets, and soft is not good. You want the broccoli to be crispy. Add in a dash of salt. Drain and rinse with cold water.

2. Heat the pan with 2 tbsp oil. Add in the garlic and fry until golden. Add in the broccoli and stir fry for 1-2 minutes. Add in dash of salt, sugar, and fish sauce for taste. Remove from heat and place on plate.

3. Heat a pan with the 1 tsp oil and add in the abalone. Now add in the brothe. Let it simmer a little and add in the abalone seasoning. Stir until thicken and place on top of broccoli.

4. Serve with white rice.

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