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Ingredients
| 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 |
Methods
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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