Vegetarian Abalone

Tested Recipe Adapted from Amy Wong’s Versatile Vegetarian

Vegetarian Abalone


10 pieces fresh mushroom (removed stem)

10 pieces fresh button mushroom (removed stem)

150g small pak choy

5 slices ginger

Seasonings A:

1 tbsp vegetarian oyster sauce

1 tsp light soy sauce

1 tsp sugar

1 tbsp vegetarian abalone sauce

1 tsp sesame oil

150ml vegetarian stock

Seasonings B:

50ml vegetarian stock

¼ tsp salt

¼ tsp sugar

¼ tsp vegetarian seasoning

Batter (mixed well):

½ tbsp flour

1 tbsp water

¼ tsp vegetarian seasoning

Preparation Instructions:

  1. Smear the bottom of a mushroom with some batter, and cover with a button mushroom. Press tightly.
  2. Heat up some oil in pan, arrange stuffed mushrooms in it (mushroom cap facing down) and pan-fry over low heat for 3 minutes.
  3. In another wok, heat up 1 tbsp of oil and stir-fry ginger slices till fragrant. Add in seasonings A and bring to boil. Pour the mixture into the pan of step 2.
  4. Cover with lid and cook over medium heat for 5 minutes till the gravy is reduced. Dish out.
  5. Scald small pak choy in boiling water. Remove and rinse with water, and drain.
  6. Heat up 1 tbsp of oil, add in scalded pak choy and seasonings B, quick-fry evenly over high heat. Remove and arrange them around the plate.

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