Hai Sun Bal Yu

Description
Abalone and sea cucumber. It is very important to use fresh abalone and sea cucumber in this dish.

Ingredients

 * 2 fresh green abalone
 * 500 g fresh sea cucumber
 * oil, for cooking
 * 20 whole cloves garlic, peeled
 * 1 cup spring onions, cut in 2–3 cm lengths
 * ½ cup thinly sliced carrots
 * 80 ml chicken stock
 * 80 ml soya sauce
 * 80 ml Chinese brown vinegar
 * 40 ml rice wine
 * 2 teaspoons sugar
 * 1-2 tablespoons cornflour
 * 1 teaspoon sesame oil

Directions

 * 1) Put the abalone into the refrigerator for 10–15 minutes to 'put it to sleep'.
 * 2) This will make it easier to remove from the shell.
 * 3) When chilled, lift it out of the shell with a very strong, thin, steel-bladed knife.
 * 4) Carefully cut and lever between the flesh and the shell, making sure not to pierce the flesh as it gives a bad taste.
 * 5) Remove the intestines from the flesh very carefully, too.
 * 6) Slice the sea cucumber and abalone very thinly.
 * 7) Heat wok to a high heat, then add the oil.
 * 8) Add all the cloves of garlic and stir fry for a few minutes.
 * 9) Add spring onion, and then add the sea cucumber, chicken stock, soya sauce, carrots, vinegar, rice wine and sugar.
 * 10) Stir through the abalone last.
 * 11) Cook for only a minute.
 * 12) Mix cornflour with a little cold water, then stir through the mixture.
 * 13) Add sesame oil.
 * 14) Remove from heat and serve with rice or noodles..