Kai lan with stewed mushroom and mini abalone

Ingredients

• 250 gm Hong Kong kai lan
• 1 can 140 gm canned mini abalone
• 6 big shitake mushroom
• 1 ½ tbsp vegetable oil
• 3 bibs garlic
• 2 tbsp oysters sauce
• 1 tsp dark black sauce
• 1 tsp light soya sauce
• ½ tsp sugar
• ¾ tsp ground white pepper
• 1 tsp corn starch
• 1 tsp water
• 1 tsp salt
• water to boil kai lan

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Preparation

• Wash and soak mushroom in a bowl of warm water for 30 mins. Squeeze dry the mushroom and set aside.
• Retain the mushroom water. Add salt and ½ ts of vegetable oil in a pot of water and bring it to boil. Add kai lan and cook till the color is dark green.
• Remove from pot, drain and set aside. Heat 1 tb oil in the wok and sauté the garlic till fragrant. Add mushroom, abalone, oysters sauce, dark black sauce, light soya sauce and sugar and stir fry till mushroom and abalone are well mix with the sauce.
• Add the mushroom water and turn heat to low and it stew till both mushroom and abalone are soft. Mix in ground white pepper. Dissolve the corn starch in 1 ts water and add into the gravy to thicken it.
• Lay the kai lan on the serving plate and pour stew over the vegetable and serve.