Pao Yu Ts’ai HsinAn

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.

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