-
Drain the liquid from the can of
abalone.
-
Slice the abalone into very thin
slices.
-
Soak the mushrooms in hot water for 30
minutes.
-
Slice each mushrooms into 4.
-
Cut the cabbage into bite sized
pieces.
-
Cut the spring onions into similar
lengths.
-
Combine the oyster sauce, soy sauce
and wine.
-
Mix the corn flour with water until
smooth and add to the above mixture.
-
Stirring constantly, bring to the boil
in a small pan.
-
Add the mushrooms, cabbage and spring
onions.
-
Cook, stirring constantly until the
vegetables are tender but still crisp.
-
This should take about a couple of
minutes.
-
Put in the abalone and heat over a low
temperature.
-
Be careful not to cook the abalone on
high heat or for longer than necessary or it will toughen.
