
Serve 2-3
Ingredients:
180g Vincent Vegan Mini Abalone
200g broccoli, cut into florets
1tsp white pepper
5 slices ginger
1 Tbsp olive oil
For Blanching Broccoli
1 tsp sea salt
1 tsp olive oil
300ml water
For the Sauce
2 tsp sesame oil
2 Tbsp Vincent vegetarian oyster sauce
½ tsp dark soy sauce
½ tsp soy sauce
½ tsp sugar
120ml water
1 tsp tapioca starch (mix with some water for thickening)
Cooking Instructions:
1. Blanch the broccoli in boiling water with salt and oil for 3 minutes or until tender. Drain and set aside on a serving plate.
2. Heat up oil in a large skillet or wok. Stir-fry the ginger until aromatic.
3. Add sesame oil and Vegan Mini Abalone, and saute for about 1 minute.
4. Season with Vegetarian oyster sauce, dark soy sauce, soy sauce, white pepper and sugar. Saute until fragrant. Add water, cover the pan and simmer over low heat for 20 minutes.
5. Thicken with tapioca paste to your desired consistency.
6. Pour mixture onto plated broccoli. Serve immediately.
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