Fortune Braised Mushrooms & Abalones
Servings Prep Time
8people 30minutes
Cook Time
Servings Prep Time
8people 30minutes
Cook Time
  • 1can Fortune Baby Abalones
  • 1/4cup abalone stockfrom can
  • 8 dried chinese mushroomssoaked overnight
  • 250g bok choycut into halves lengthwise and blanched
  • 1tbsp goji berries
  • 1tsp oyster sauce
  • 1tbsp sesame oil
  • 1tbsp olive oil
Black moss
  • 10g black moss/fatt choysoaked and drained
  • 6slices ginger
  • 2stalks spring onion
  • 1tbsp rice wine
Marinade for mushrooms
  • 1tsp oyster sauce
  • 1tsp gingerminced
  • 1tbsp sesame oil
  • 1/2tsp dark soy sauce
  • 1 1/2tbsp oyster sauce
  • 1tbsp light soya sauce
  • 120ml water
  • 1/2tsp dark soya sauce
  • 1tbsp hua diao chiew
  • cornflour water1 tbsp cornflour + 1 tbsp water
Step 1: Prepare and marinate mushrooms
  1. 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
  1. 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.
  2. Add the abalones, oyster sauce and sesame oil into wok. When sauce starts to boil, remove abalones and them set aside.
  3. 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
  1. Place the black moss on a steaming plate and put the plate into a steamer.
  2. Lay the ginger and spring onions on top of the black moss and add the rice wine
  3. Steam for 20 minutes
Step 4: Thicken the sauce
  1. Heat a frying pan on low heat and add all the sauce ingredients, except the cornflour water. Stir to mix well
  2. Pour in the cornflour water to the sauce while stirring constantly until the sauce has thickened. Remove from heat.
Step 5: Plate the dish
  1. 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.
  2. Drizzle the sauce over the dish and serve hot.