July 22, 2015


Abalone - 1 can (454 gms)
Chinese mushrooms - 6 dried
Chinese mustard cabbage leaves - 3
Spring onions - 4

Oyster sauce - 1 1/2 tbsp
Light soy sauce - 2 tsp
Chinese wine or dry sherry - 1 tbsp
Corn flour - 3 tsp
Liquid from can of abalone - 1 cup


  • Drain liquid from can of abalone and reserve. Slice abalone in paper- thin slices.
  • Soak mushrooms in hot water for 30 minutes, then cut off and discard stalks and slice each mushroom into 4. 
  • Cut cabbage into bite size pieces and spring onions into similar lengths.
  • Combine oyster sauce, soy sauce and wine, add a little to the cornflour and mix until smooth, then combine with abalone liquid made up to 1 cup with water if necessary.
  • bring to the boil in a wok, stirring constantly.
  • Add mushrooms, cabbage and spring onions.
  • Cook, stirring until the vegetables are tender but still crisp, about 2 minutes.
  • Add abalone and just heat through.
  • Do not cook abalone on high heat or for longer than is necessary to just heat it or it will toughen.
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