250gbok choycut into halves lengthwise and blanched
10gblack moss/fatt choysoaked and drained
Marinade for mushrooms
1/2tspdark soy sauce
1 1/2tbspoyster sauce
1tbsplight soya sauce
1/2tspdark soya sauce
1tbsphua diao chiew
cornflour water1 tbsp cornflour + 1 tbsp water
Step 1: Prepare and marinate mushrooms
In a bowl, add all the mushroom and mushroom marinade ingredients and mix well. Let them marinate for 15 minutes.
Step 2: Stir fry the mushrooms and baby abalones
Heat oil in a pan, add the mushrooms and stir fry for 2-3 minutes. Pour in abalone stock, cover and let it simmer for about 5 minutes.
Add the abalones, oyster sauce and sesame oil into wok. When sauce starts to boil, remove abalones and them set aside.
Add in goji berries and stir fry for 1 minute. Transfer the mushrooms and goji berries to a plate and set aside.
Step 3: Steam the black moss
Place the black moss on a steaming plate and put the plate into a steamer.
Lay the ginger and spring onions on top of the black moss and add the rice wine
Steam for 20 minutes
Step 4: Thicken the sauce
Heat a frying pan on low heat and add all the sauce ingredients, except the cornflour water. Stir to mix well
Pour in the cornflour water to the sauce while stirring constantly until the sauce has thickened. Remove from heat.
Step 5: Plate the dish
Arrange blanched bok choy to fan out in a circle on a serving plate, leaves in the centre of the plate. Place the black moss on top of the leaves and arrange the mushrooms and abalones on top of the black moss.