Ingredients
- 1 can Fortune Baby Abalones
- 1/4 cup abalone stock from can
- 8 dried chinese mushrooms soaked overnight
- 250 g bok choy cut into halves lengthwise and blanched
- 1 tbsp goji berries
- 1 tsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
Black moss
- 10 g black moss/fatt choy soaked and drained
- 6 slices ginger
- 2 stalks spring onion
- 1 tbsp rice wine
Marinade for mushrooms
- 1 tsp oyster sauce
- 1 tsp ginger minced
- 1 tbsp sesame oil
- 1/2 tsp dark soy sauce
Sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soya sauce
- 120 ml water
- 1/2 tsp dark soya sauce
- 1 tbsp hua diao chiew
- cornflour water 1 tbsp cornflour + 1 tbsp water
Instructions
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.
- Drizzle the sauce over the dish and serve hot.