One-Pan Abalone with Horseradish Root and Bok Choy
- Abalone332 g349 kcal
- Bok choy3 piece117 kcal
- Cinnamon3 g7 kcal
- Horseradish root159 g76 kcal
- Lard21 g189 kcal
- Lemongrass2 piece30 kcal
- Lovage1 bunch11 kcal
- Sea salt2 g0 kcal
- String cheese2 piece165 kcal
- Tahini sauce63 ml375 kcal
- White rice149 g544 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tex-mex-inspired comfort food: tender abalone paired with horseradish root and bok choy and white rice, finished with lovage and lemongrass and a hit of cinnamon. 1. Pat the abalone dry and season with sea salt, cinnamon. 2. Heat lard in a heavy pan and roast the abalone until it develops a deep golden crust, about 19 minutes. 3. Add horseradish root and bok choy to the pan and cook until just tender, stirring in lovage and lemongrass for fragrance. 4. Cook the white rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce and a scattering of string cheese before serving hot.