Cut each lettuce into 4 halves lengthwise.
Boil with 1 cup of soup stock. Add 3 tablespoons oil, 1 teaspoon salt
and cook about 10 seconds. Drain out to a platter. Discard soup.
Remove the abalone from can and slice into
1/8 inches thick round pieces. Boil in boiling water about 5 seconds.
Heat 2 tablespoons oil in frying pan, pour
in wine and add 1 cup soup stock immediately. Bring to a boil, add
oyster sauce, soy sauce and sugar. When it boils again, add abalone and
cornstarch paste slowly stirring constantly. When liquid is thickened,
add 1 tablespoon heated oil and sesame oil.
Place the abalone attractively over the
lettuce. Pour the remaining sauce over the top.