This is a Southern Chinese recipe
2 cups of clear broth
1 lb head lettuce, quartered lengthwise
2 tbsps oil
1 tbsp dry sherry
3 tbsps oyster sauce
1 tsp salt
1 tsp sugar
1 x 15 oz. can abalone (whole), drained and thinly sliced
1 tbsp cornstarch, dissolved in 2 tbsps water
1. Pout 1 cup of the broth into a saucepan. Bring to the boil and add the lettuce. Cook for 10 seconds, then drain and arrange on a serving plate. Keep warm.
2. Heat the oil in a pan. Add the sherry, remaining broth, the oyster sauce, salt and sugar and bring to the boil. Add the abalone and cook for about 2 minutes or until tender.
3. Add the cornstarch mixture and cook, stirring, until the sauce has thickened.
4. Arrange the abalone on the lettuce and pour over the sauce. Serve hot.