• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 150g fresh abalone mushrooms
  • 75g carrots, cut into fancy shapes
  • 3 water chestnuts, thinly sliced
  • 1/2 a green capsicum, cut into wedges
  • 1 tsp toasted sesame seeds
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • (A) Marinade:
  • Pinch of salt
  • Dash of pepper
  • 3 tbsp cornflour
  • Seasoning:
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp vegetarian oyster sauce
  • 1 tbsp black vinegar
  • 1 to 2 tbsp water
  • Thickening (combine):
  • 1/2 tsp cornflour
  • 1 tbsp water
  • Garnishing:
  • Red chilli strips

Instructions

  1. 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.
  2. Parboil carrots, green capsicum and water chestnuts for a minute. Drain.
  3. 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.

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