Braised Abalone with Baby Bok Choy
Cooked long and slow in a rich sauce, our Braised Abalone with Baby Bok Choy is the BEST way to celebrate any special occasion with your family!
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Image illustrating the dish: Braised Abalone with Baby Bok Choy
Ingredients:
- Abalone: 3-4 pieces (cleaned).
- Baby Bok Choy: 300g.
- Sauce Base: Oyster sauce, soy sauce, sesame oil, cornstarch, sugar, and minced garlic.
Instructions:
- Prep the Abalone: Ensure the abalone is thoroughly cleaned. Depending on your preference, you can leave them whole or slice them into thin pieces.
- Blanch the Bok Choy: Briefly blanch the bok choy in boiling water with a pinch of salt and a drizzle of oil to preserve its vibrant green color.
- Prepare the Sauce: Sauté the minced garlic until fragrant. Add broth and the sauce ingredients. Gradually whisk in a cornstarch slurry (cornstarch mixed with water) until the sauce reaches a smooth, velvety consistency.
- Combine: Add the prepared abalone to the sauce and simmer over medium heat for 2-3 minutes to allow the flavors to penetrate. Note: Avoid overcooking, as this can make the abalone tough and cause it to lose its natural crunch.
- Plating: Arrange the blanched bok choy on a plate. Place the abalone on top and drizzle with the hot sauce for a glossy, appetizing finish.
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