Description:
Topshell is a kind of snail meat that resembles abalone in texture. I only got to know about how good topshell is because I got two cans from my in-laws. This recipe is printed at the can's label and the result is really easy and very, very good. You can tweak the recipe by replacing the bok choy with broccoli or kailahn, or adding in mushrooms. You can omit topshell altogether and it will still be wonderful. My version has tofu and we all loved it. This recipe yields quite a lot, but because it was so good, we consumed it all in one meal.
Ingredients:
1 can topshell in brine, drained and sliced thinly
600g Bok Choy, cleaned well
2 large cubes tofu, cut into big squares
Sauce Mix:
6 Tbsp. oyster sauce
2 Tbsps. rice wine (I used mirin.)
2 Tbsps. cornstarch
1 cup water
Directions:
Boil bok choy until soft. Drain the vegetables and place on plate. (Do not discard the water.)
Combine all the ingredients for the sauce mix.
Heat 1 tbsp. oil in pan and saute topshell lightly.
Add the sauce mix and cool until thick and bubbly. Add the tofu. (Add more vegetable stock from boiling bok choy to thin out the sauce.)
Pour the sauce on top of vegetables and serve.
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