Stir-Fried Abalone with Five-Color Vegetables

Name: Stir-Fried Abalone with Five-Color Vegetables
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 250 g Fresh cleaned abalone (cut into 6 cm long, 0.3 cm wide strips); 50 g Carrot (cut into 6 cm long, 0.3 cm wide strips, blanched with fine salt until cooked); 50 g Fresh bamboo shoots (cut into 6 cm long, 0.3 cm wide strips, blanched with fine salt until cooked); 50 g Green chili pepper (cut into 6 cm long, 0.3 cm wide strips); 50 g Yellow chives (cut into 6 cm long, 0.3 cm wide strips); 50 g Soaked dried shiitake mushrooms (cut into 6 cm long, 0.3 cm wide strips); 1 g Minced garlic; 1.5 g Julienned ginger; 5 g Fine salt; 35 g Thickening broth (for thickening); 10 g Shaoxing wine (for cooking); 10 g Wet cornstarch (for thickening); 25 g Fresh cilantro (for garnish); 5 g Sesame oil; 500 g Peanut oil (about 50 g consumed)

A Cantonese classic featuring fresh abalone stir-fried with julienned carrot, bamboo shoots, green pepper, yellow chives, and shiitake mushrooms. A vibrant dish with crisp texture and savory, delicate flavor.

28 min

Easy

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Stir-Fried Abalone with Five-Color Vegetables

Ingredients

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

Carrot (cut into 6 cm long, 0.3 cm wide strips, blanched with fine salt until cooked) 50 g

Fresh bamboo shoots (cut into 6 cm long, 0.3 cm wide strips, blanched with fine salt until cooked) 50 g

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

Yellow chives (cut into 6 cm long, 0.3 cm wide strips) 50 g

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

Minced garlic 1 g

Julienned ginger 1.5 g

Fine salt 5 g

Thickening broth (for thickening) 35 g

Shaoxing wine (for cooking) 10 g

Wet cornstarch (for thickening) 10 g

Fresh cilantro (for garnish) 25 g

Sesame oil 5 g

Peanut oil (about 50 g consumed) 500 g

Instructions

Julienne Prep

Cut the abalone, carrot, fresh bamboo shoots, green chili pepper, and soaked shiitake mushrooms into 6 cm long, 0.3 cm wide strips. Place the abalone strips in a wok and blanch until just cooked, then drain through a colander. Add the carrot and bamboo shoot strips to the wok with fine salt and blanch until cooked, then drain.

Stir-Fry to Finish

Heat a wok over high heat. Swirl in the oil to coat, then add the minced garlic, julienned ginger, and Shaoxing wine. Add the abalone, carrot, bamboo shoot, yellow chive, chili, and shiitake strips. Thicken with the thickening broth mixed with wet cornstarch, then drizzle in the finishing oil (15 g). Transfer to a plate and garnish with cilantro.