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Cantonese Abalone Stir-Fry (Garlic & Scallions)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 27 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Cantonese

Description

This Cantonese Abalone Stir Fry is a quick and flavorful seafood dish featuring tender abalone cooked with aromatic scallions, ginger, garlic, and shallots in a savory soy-based sauce. The stir-fry technique ensures the abalone retains its delicate texture while absorbing the rich flavors of the sauce, making it a perfect dish for an elegant yet simple meal.

Ingredients

Scale

Seafood and Aromatics

  • 300g abalone
  • Whites from a bunch of scallions
  • A few slices of ginger
  • A few cloves of garlic, minced
  • Two shallots, cut into sections
  • 1 tsp sesame oil

Sauce

  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp oyster sauce
  • 1 tsp shaoxing wine
  • 1 tbsp sugar
  • Corn starch to thicken, if desired

Instructions

  1. Prepare Ingredients and Sauce: Gather and prep all ingredients: clean and cut the abalone, slice scallion whites, ginger, garlic, and shallots. In a small bowl, mix together the light soy sauce, dark soy sauce, oyster sauce, shaoxing wine, and sugar to create the sauce. Optionally, prepare a little corn starch slurry if you prefer a thicker sauce.
  2. Heat Pan and Add Oil: Place a pan or wok on high heat and add a suitable cooking oil. Allow the oil to become very hot but not smoking before proceeding.
  3. Fry Aromatics: Add the minced garlic, sliced ginger, scallion whites, and shallots to the hot pan. Stir-fry them briefly until fragrant and aromatic, which should take about 30 seconds to 1 minute. This step builds flavor.
  4. Stir Fry Abalone: Add the abalone pieces to the pan with the aromatics. Quickly stir fry until the abalone changes color and is just cooked through, usually around 1-2 minutes to keep the texture tender.
  5. Add Sauce and Combine: Pour the prepared sauce over the abalone and aromatics in the pan. Stir vigorously to evenly coat all ingredients. If the sauce appears too thin, add the corn starch slurry and continue stirring until the sauce has thickened to your liking.
  6. Finish with Sesame Oil and Serve: Turn off the heat and drizzle the teaspoon of sesame oil over the stir-fry. Stir gently to combine the sesame aroma throughout the dish. Serve immediately while hot for best flavor and texture.

Notes

  • The sauce reduces quickly over high heat due to its low volume; corn starch is optional based on your preferred sauce thickness.
  • Do not overcook the abalone as it can become tough and rubbery; stir-fry briefly until just changed color.
  • Use fresh abalone for the best delicate flavor and texture.
  • Serve this dish hot and fresh as abalone texture and sauce flavor are best immediately after cooking.

Find it online: https://recipes.mbeams.com/cantonese-abalone-stir-fry-garlic-and-scallions/