|300g Chinese Kale/ ‘Kai Lan’||2 Tablespoons Sesame Oil||500ml Water - For Sauce|
|6 Pieces Canned Abalone||1 Tablespoon Light Soya Sauce||200ml Water - For Corn Starch Mixture|
|12 Pieces Whole Shiitake Mushrooms - Destemmed||20g Garlic – Chopped||White Pepper Powder - To Taste|
|4 Pieces Black Fungus - Soaked||50g Oyster Sauce||Fried Shallots - To Garnish|
|2 Tablespoons Cooking Oil||50g Corn Flour / Potato Starch|
1. Remove the stems from the shiitake mushrooms and Chinese kale/ ‘kai lan’.
2. Heat up the cooking oil and sesame oil in a pot. Add chopped garlic into the pan, fry till the garlic turns brown.
3. Add light soya sauce, oyster sauce and water, and then bring the mixture to a boil.
4. Add the shiitake mushrooms, soaked black fungus, abalone and a pinch of pepper to the mixture. Next, simmer it for about 30 minutes.
5. Mix the corn flour in the water to form a slurry. Once the sauce comes to a boil, lower the heat. Add the corn flour and water mixture to thicken.
6. Place the leaves of the kale on a heat-resistant tray, covered with a microwave-safe cling film.
7. Select ‘Steam’ mode of the oven (which comes in a default a setting of 100⁰C), heat the kale for about 10 minutes, or till they are cooked.
8. Place the kale, mushrooms, fungus and abalone on a plate and drizzle the sauce over. Garnish the dish with fried shallots.
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