Abalone & Ginger Stir Fry

Quick wok-tossed abalone with ginger, garlic, and Shaoxing wine. Bold Asian flavours in minutes.

Prep: 15 mins

Cook: 5 mins

Serves 2

Medium

Ingredients

1
Prepare all ingredients before you start - this dish comes together in minutes. Slice the abalone into thin medallions (about 5mm thick) and score lightly in a crosshatch pattern.
2
Mix the light soy sauce, dark soy sauce, sesame oil, and white pepper in a small bowl. Set aside.
3
Heat a wok over high heat until smoking. Add the vegetable oil and swirl to coat.
4
Add the ginger, garlic, and chilli. Stir fry for 10 seconds until fragrant.
5
Add the abalone slices in a single layer. Sear for 10-15 seconds per side - do not overcook.
6
Add the Shaoxing wine around the edges of the wok. It should sizzle and steam immediately.
7
Add the spring onions and the sauce mixture. Toss quickly to combine.
8
Add the cornflour slurry and toss for another 5 seconds until the sauce just glazes the abalone.
9
Remove from heat immediately. Transfer to a warm plate, garnish with fresh coriander, and serve with steamed rice.

💡Have everything prepped and within arm's reach before you heat the wok. There's no time to pause once you start.
💡The abalone will continue cooking in residual heat, so err on the side of underdone when you take it off the heat.
💡Shaoxing wine adds depth - if you can't find it, dry sherry is an acceptable substitute.
💡A properly hot wok is essential. If your abalone doesn't sizzle the instant it hits the pan, the wok isn't hot enough.