Colorful Stir-fried Abalone

Name: Colorful Stir-fried Abalone
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 250 g cleaned fresh abalone (cut into 6 cm long, 0.3 cm wide strips); 50 g red carrot (cut into 6 cm long, 0.3 cm wide strips); 50 g fresh bamboo shoots (cut into 6 cm long, 0.3 cm wide strips); 50 g green chili pepper (cut into 6 cm long, 0.3 cm wide strips); 50 g yellow chives; 50 g soaked shiitake mushrooms (cut into 6 cm long, 0.3 cm wide strips); 1 g minced garlic; 1.5 g shredded ginger; 5 g refined salt; 35 g thickening broth; 10 g Shaoxing wine; 10 g cornstarch slurry; 25 g cleaned coriander; 5 g sesame oil; 500 g (approx. 50 g used) peanut oil

A vibrant, colorful dish combining crisp and tender textures with sweet fragrance and fresh, savory flavor in every varied bite.

30 min

Easy

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Ingredients

cleaned fresh abalone (cut into 6 cm long, 0.3 cm wide strips) 250 g

red carrot (cut into 6 cm long, 0.3 cm wide strips) 50 g

fresh bamboo shoots (cut into 6 cm long, 0.3 cm wide strips) 50 g

green chili pepper (cut into 6 cm long, 0.3 cm wide strips) 50 g

yellow chives 50 g

soaked shiitake mushrooms (cut into 6 cm long, 0.3 cm wide strips) 50 g

minced garlic 1 g

shredded ginger 1.5 g

refined salt 5 g

thickening broth 35 g

Shaoxing wine 10 g

cornstarch slurry 10 g

cleaned coriander 25 g

sesame oil 5 g

peanut oil 500 g (approx. 50 g used)

Instructions

Slicing and Blanching

Slice cleaned fresh abalone, red carrot, fresh bamboo shoots, green chili pepper, and soaked shiitake mushrooms into 6 cm long, 0.3 cm wide strips separately. Place abalone strips in a wok, blanch until cooked, drain into a colander to remove excess water; then add red carrot strips and fresh bamboo shoot strips to the wok, add refined salt (6 g), blanch until cooked, drain into a colander to remove excess water.

Stir-frying

Heat the wok over high heat, coat the wok with peanut oil, then add minced garlic and shredded ginger, deglaze with Shaoxing wine. Add abalone strips, red carrot strips, fresh bamboo shoot strips, yellow chives, chili strips, and shiitake mushroom strips. Mix the thickening broth with cornstarch slurry to prepare the thick sauce, add salad oil (15 g), transfer to a plate, garnish the edge with cleaned coriander, and serve.