Parboil abalone mushrooms for 30 seconds, remove and drain well. Cut into fairly big pieces. Marinate with ingredients (A) for three to four minutes. Deep-fry in hot oil until crispy and golden brown.
Parboil carrots, green capsicum and water chestnuts for a minute. Drain.
Heat oil and sesame oil in a wok; add seasoning and bring to a quick rolling boil. Mix in carrots, capsicum and water chestnuts. Stir in abalone mushrooms and add thickening. Dish up onto a platter and sprinkle with sesame seeds. Add garnishing before serving.