Chinese Spinach with Abalone

Slice the whole abalone thinly or served as a whole if you are using the baby abalone.
Add cooking oil to a pot of boiling water.
Blanch the Puay Leng (Chinese Spinach) in boiling water with a little cooking oil and pinch of sea salt for about 2 to 3 minutes.
Remove from heat and drain onto a sieve. Press the vegetables lightly with a ladle to drain the excess water . Transfer to a serving plate.
In a wok stir fry the minced garlic till fragrant.
Add the abalone slices and give a quick stir.
Do not overcook the abalone slices or else it would turn rubbery.
Add the premium oyster sauce and Chinese Cooking wine over the abalone slices.
Transfer the cooked abalone slices and place them on top of the Puay Leng (Chinese spinach) and serve hot.