Braised Abalone, Shiitake and Greens

Guten Appetit!

Difficulty: Easy

Servings: 2-3

Preparation Time: 20 minutes

Cooking Time: 35 minutes

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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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