If you have ever wondered how to elevate your seafood game with something truly special, let me introduce you to this exquisite Cantonese Abalone Stir-Fry (Garlic & Scallions). This dish is a celebration of delicate abalone, stir-fried at high heat with fragrant garlic, fresh scallion whites, and a carefully balanced sauce that whispers of oyster and soy. Each bite is a perfect harmony of tender textures and rich, savory flavors that can transform any meal into an unforgettable experience. It is simple yet elegant, making it a fantastic dish whether you want to impress guests or indulge on a cozy night in.

Cantonese Abalone Stir-Fry (Garlic & Scallions) - Recipe Image

Ingredients You’ll Need

The magic of this Cantonese Abalone Stir-Fry (Garlic & Scallions) comes from a handful of straightforward ingredients, each playing a crucial role in building layers of flavor and texture. From the tender abalone to the zingy garlic and punchy scallions, these essentials bring a perfect balance of taste, aroma, and vibrant color to your plate.

300g abalone: The star ingredient, prized for its tender texture and subtle oceanic flavor.
Whites from a bunch of scallions: They add a fresh, sharp crunch and a bright pop of color.
A few slices of ginger: Infuses warmth and zesty undertones to the stir-fry.
A few cloves of garlic, minced: Garlic adds a deep, aromatic base that complements the abalone beautifully.
Two shallots, cut into sections: Adds sweetness and a gentle sharpness when cooked.
1 tsp sesame oil: For a toasted, nutty finish that rounds out the flavors.
2 tbsp light soy sauce: Provides salty umami that wakes up the palate.
1 tsp dark soy sauce: Adds depth of color and a richer soy flavor.
1 tsp oyster sauce: Brings a luxurious, savory sheen with a hint of sweetness.
1 tsp Shaoxing wine: Lends a subtle, fragrant complexity typical of Cantonese cooking.
1 tbsp sugar: Balances the salty and savory components perfectly.
Corn starch (optional): Use sparingly if you prefer a slightly thicker sauce, though the heat often reduces the sauce naturally.

How to Make Cantonese Abalone Stir-Fry (Garlic & Scallions)

Step 1: Prepare Your Ingredients

Start by washing and slicing your abalone neatly. The scallion whites should be separated and sliced, ginger thinly sliced, garlic minced, and the shallots cut into sections. Assemble your sauce by mixing the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar in a small bowl. Having everything prepped ensures your stir-fry happens quickly and smoothly over high heat.

Step 2: Heat Up the Pan and Aromatics

Place your wok or large frying pan over high heat and add a drizzle of oil. Once shimmering hot, toss in the minced garlic, ginger slices, scallion whites, and shallots. Stir-fry them just until they release their fragrant oils and create an irresistible aromatic base. This step ignites the flavors that will infuse the abalone perfectly.

Step 3: Stir-Fry the Abalone

Slide the abalone slices into the wok and stir quickly, only until they begin to change color and turn opaque. Because abalone is delicate, you want just a brief cook to maintain its tender, slightly chewy texture. Overcooking here is the enemy of this dish’s signature bite.

Step 4: Add the Sauce

Pour your pre-mixed sauce over the abalone and aromatics. Stir vigorously to coat everything evenly and allow the sauce to reduce slightly, concentrating those savory notes. If you notice the sauce is too thin, you can sprinkle in a bit of corn starch mixed with water, but often this step isn’t necessary due to the high heat.

Step 5: Finish with Sesame Oil and Serve

As soon as the sauce has thickened slightly and everything is well combined, turn off the heat. Drizzle the final touch of sesame oil and give the stir-fry a quick toss. This final step releases that warm, nutty aroma that completes the dish beautifully. Serve immediately while hot and fragrant.

How to Serve Cantonese Abalone Stir-Fry (Garlic & Scallions)

Garnishes

A sprinkle of finely chopped scallion greens or a few toasted sesame seeds can add a lovely visual contrast and an extra burst of freshness or nuttiness to your Cantonese Abalone Stir-Fry (Garlic & Scallions). For a touch of color, a few thin slices of red chili provide a pop of heat and eye-catching vibrancy. These simple garnishes elevate the dish from delicious to dazzling.

Side Dishes

This stir-fry pairs beautifully with fluffy white jasmine rice or fragrant brown rice, both of which soak up the rich sauce deliciously. For a lighter complement, try serving alongside a simple vegetable stir-fry or steamed greens such as bok choy or gai lan. These sides balance the richness of the abalone while keeping the meal fresh and inviting.

Creative Ways to Present

If you want to impress at your next dinner party, consider serving the Cantonese Abalone Stir-Fry (Garlic & Scallions) on a large platter garnished with fresh herbs and edible flowers for a stunning visual impact. Alternatively, serve it in individual mini claypots to keep the dish warm and create a cozy, intimate vibe. Even wrapping portions in lettuce leaves makes for an interactive and fun way to enjoy the tender abalone.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cantonese Abalone Stir-Fry (Garlic & Scallions) in an airtight container in the refrigerator. It should stay fresh for up to two days. To maintain the best texture, avoid storing the abalone with the sauce for too long, as it can cause the seafood to become rubbery.

Freezing

While freezing is possible, it is generally not recommended due to the delicate nature of abalone, which can lose its texture after thawing. If you must freeze, place leftovers in a sealed freezer-safe container and use within 1 month. Thaw gently in the refrigerator overnight before reheating.

Reheating

Reheat leftovers gently in a pan over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. Avoid high heat, which can toughen the abalone. Warm just until heated through for the best eating experience that stays true to the original dish.

FAQs

Can I use dried abalone for this recipe?

Dried abalone requires significant rehydration and long cooking times, which is quite different from the quick stir-fry method. It’s best to use fresh or pre-cooked abalone for this Cantonese Abalone Stir-Fry (Garlic & Scallions) to achieve the desired tender texture.

Is sesame oil necessary?

Sesame oil adds a distinctive nutty aroma and flavor that complements the stir-fry perfectly. While you can omit it if unavailable, the dish definitely benefits from that finishing touch.

How spicy is this dish?

This version of Cantonese Abalone Stir-Fry (Garlic & Scallions) is not spicy unless you add chili garnish. It’s focused on umami, aromatics, and the natural sweetness of abalone, making it accessible to all palates.

Can I make this dish vegetarian?

While the essence of this dish is in the abalone’s flavor, you could try substituting with firm tofu or king oyster mushrooms for a similar texture, adjusting the sauces to maintain umami.

What’s the best way to slice abalone for stir-frying?

Slice the abalone thinly and uniformly, roughly 3-5mm thick, to ensure quick and even cooking, preserving tenderness without overcooking.

Final Thoughts

There is something truly special about the Cantonese Abalone Stir-Fry (Garlic & Scallions) that wins over both sea lovers and food enthusiasts alike. Its simplicity belies the incredible depth of flavor and luxurious texture it delivers with every bite. I warmly encourage you to try this recipe—it’s a small culinary adventure that brings restaurant-quality elegance right into your kitchen. Once you taste it, I’m sure it will become a treasured favorite in your cooking repertoire.

Cantonese Abalone Stir-Fry (Garlic & Scallions)