unusual dish of Chinese cabbage, abalone and leek, flavoured zoith soy sauce, ginger and lemon juice, Pao Yu Ts’ai Hsin (pow you chy sin) may be served as part of a Chinese meal, or as a light lunch with boiled rice or noodles.
3 tablespoons peanut oil i-inch piece fresh root ginger, peeled and very thinly sliced
1 small leek, white part only, thinly sliced and pushed out into rings
1 small Chinese cabbage, coarse outer leaves removed, washed and shredded „ teaspoon monosodium glutamate (optional) teaspoon salt
1 teaspoon white pepper
2 teaspoons soy sauce
½ tablespoons fresh lemon juice
14 oz. canned abalone, drained and sliced
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the ginger and leek and stir-fry for 2 minutes. Add the cabbage and stir-fry for 4 minutes, or until the cabbage is cooked but still crisp.
Sprinkle over the monosodium gluta-nate (if you are using it), salt, pepper, soy sauce and lemon juice. Stir in the sliced abalone and cook the mixture, stirring constantly, for 5 minutes.
Remove the pan from the heat. Turn the mixture into a warmed serving dish and serve immediately.