Hai Sun Bal Yu

Ingredients

 * 2 fresh green abalone*
 * 500 g 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
 * Fresh abalone and sea cucumber

Directions

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