Sat, 17th Feb 2007

Since I liked the vegetables with abalone so much, I thought I should put up more pictures and give a little step by step although I didn't cook this.

So here is a tin of abalone (the pink tin from Mexico, which you can buy from Chinese supermarkets), take out the abalone, slice finely and put aside some of the liquid in the tin (abalone stock). I like abalone - it tastes slightly rubbery and fishy!

Add cornstarch and oyster sauce to some of the abalone stock.

Fry garlic in a very hot wok, add vegetables. Stir fry for a few minutes.

Push aside. Add abalone, stir and add cornstarch solution/stock.

Serve!