Entree: Australia – Tasmania – Abalone Stir Fry (Quick stir-fried Tasmanian abalone slices with garlic, ginger, and savory soy-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 whole Tasmanian abalone, cleaned and removed from shells, approx. 3.5 oz (100 g) each
- 1 large egg white (for velveting) (optional)
- 2 tsp (8 g) cornstarch (for velveting)
- 2 tbsp (30 ml) vegetable oil or neutral oil, plus extra for wok
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) granulated sugar
- 2 cloves (about 0.28 oz (8 g)) garlic, thinly sliced
- 1 tbsp (15 g) fresh ginger, julienned
- 3 scallions, white and green parts separated, sliced roughly
- 1 small red chili, thinly sliced (optional)
- 4 oz (115 g) snow peas or baby bok choy (optional, for texture)
- 2 tbsp (30 ml) water or light stock
- Freshly ground black pepper to taste
- Steamed rice, for serving

Show original ingredient measurements

- 6 whole Tasmanian abalone, cleaned and removed from shells, approx. 3.5 oz (100 g) each
- 1 large egg white (for velveting) (optional)
- 2 tsp (8 g) cornstarch (for velveting)
- 2 tbsp (30 ml) vegetable oil or neutral oil, plus extra for wok
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) granulated sugar
- 2 cloves (about 8 g) garlic, thinly sliced
- 1 tbsp (15 g) fresh ginger, julienned
- 3 scallions, white and green parts separated, sliced roughly
- 1 small red chili, thinly sliced (optional)
- 4 oz (115 g) snow peas or baby bok choy (optional, for texture)
- 2 tbsp (30 ml) water or light stock
- Freshly ground black pepper to taste
- Steamed rice, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Clean the abalone meat: remove any dark fringing, rinse, and pat dry. Slice crosswise into 1/8–1/4 inch (3–6 mm) ribbons or bite-sized pieces. If you prefer tenderizing, lightly score the slices.
2. (Velveting optional) In a bowl mix egg white and cornstarch. Add abalone slices and toss to coat. Let sit 10 minutes, then drain off excess. This step gives a silkier texture and protects the abalone from overcooking.
3. Combine Shaoxing wine, oyster sauce, light soy sauce, sesame oil, and sugar in a small bowl; set sauce aside.
4. Heat a wok or large skillet over high heat until very hot, add 2 tbsp (30 ml) vegetable oil and swirl. Add garlic and ginger and stir-fry 10–15 seconds until fragrant.
5. Add the abalone slices in a single layer and stir-fry quickly for 1–2 minutes until they begin to turn opaque. If using velveting, abalone will cook very quickly; avoid overcooking to keep tender.
6. Add scallion whites, sliced chili (if using), and snow peas or bok choy. Stir-fry 30–45 seconds, then pour in the prepared sauce and 2 tbsp (30 ml) water or light stock. Toss everything together for another 30–60 seconds until sauce is glossy and abalone is just cooked through.
7. Finish with scallion greens and a crack of black pepper. Serve immediately with steamed rice.

1. Clean the abalone meat: remove any dark fringing, rinse, and pat dry. Slice crosswise into 1/8–1/4 inch (3–6 mm) ribbons or bite-sized pieces. If you prefer tenderizing, lightly score the slices.
2. (Velveting optional) In a bowl mix egg white and cornstarch. Add abalone slices and toss to coat. Let sit 10 minutes, then drain off excess. This step gives a silkier texture and protects the abalone from overcooking.
3. Combine Shaoxing wine, oyster sauce, light soy sauce, sesame oil, and sugar in a small bowl; set sauce aside.
4. Heat a wok or large skillet over high heat until very hot, add 2 tbsp vegetable oil and swirl. Add garlic and ginger and stir-fry 10–15 seconds until fragrant.
5. Add the abalone slices in a single layer and stir-fry quickly for 1–2 minutes until they begin to turn opaque. If using velveting, abalone will cook very quickly; avoid overcooking to keep tender.
6. Add scallion whites, sliced chili (if using), and snow peas or bok choy. Stir-fry 30–45 seconds, then pour in the prepared sauce and 2 tbsp (30 ml) water or light stock. Toss everything together for another 30–60 seconds until sauce is glossy and abalone is just cooked through.
7. Finish with scallion greens and a crack of black pepper. Serve immediately with steamed rice.