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
- 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.
