Stir-fried Mock Abalone with Kai-lan and Cashew Nuts蠔皇素鮑片炒芥蘭腰果
A delightful vegetarian stir-fry featuring tender slices of mock abalone, crisp Kai-lan, and crunchy cashew nuts, all tossed in a savoury vegetarian oyster sauce. Perfect with steamed rice.
01Ingredients
- 200g Mock Abalone, sliced
- 300g Kai-lan (Chinese Broccoli), cut into florets and stems sliced
- 50g Cashew Nuts, roasted
- 2 cloves Garlic, minced
- 1 tbsp Vegetarian Oyster Sauce
- 1 tsp Light Soy Sauce
- 1/2 tsp Sugar
- 1/4 tsp White Pepper
- 1 tbsp Cornstarch slurry (1/2 tbsp cornstarch + 1/2 tbsp water)
- 2 tbsp Vegetable Oil
- 100ml Water or Vegetable Broth
Nutrition (per serving)384kcal
- Protein18.5g
- Carbs22.8g
- Fat24.5g
Fiber 3.2 gSodium 612 mg
02Steps
- Blanch Kai-lan in boiling water for 1-2 minutes until vibrant green, then drain immediately and set aside.
- Heat Vegetable Oil in a wok over medium-high heat. Add minced Garlic and stir-fry until fragrant, about 15 seconds.
- Add sliced Mock Abalone to the wok and stir-fry for 1-2 minutes until lightly browned.
- Add the blanched Kai-lan to the wok. Pour in Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, White Pepper, and Water or Vegetable Broth. Stir well to combine.
- Bring the sauce to a simmer, then stir in the Cornstarch slurry gradually until the sauce thickens to your desired consistency.
- Stir in the roasted Cashew Nuts, then transfer to a serving plate and serve immediately with steamed rice.
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