Honestly, I find spending hundred over dollars on a can of abalone is way too expensive (that famous brand with a wheel). But again, abalone is a delicacy reserved for special occasions, such as during the Lunar New Year festive period, so most people do not mind splurging on it once a while.
With a little effort and preparation, you can have "abalone" as often as you like! Over here, I used King Mushroom as the mock abalone. You can also use Bailing Mushroom (白灵菇), which is even better in texture. In both case, you will need to "borrow" some seafood flavour since both mushrooms are quite tasteless on its own.
|King Mushroom with Dou Miao|
2 King Mushrooms, thinly sliced
1 packet of dou miao (pea shoots)
2 medium-sized dried scallop, soaked and shredded (reserve the liquid)
2 to 3 slices of ginger
2 garlic cloves, minced
1 tbsp oyster sauce
1 tsp corn flour mixed with 1 tbsp water (corn starch solution)
1/2 tsp sesame oil
Dash of pepper
1) Heat a tbsp oil, add ginger, dou miao for a quick stir-fry (add some water from soaking the dried scallop to speed up cooking). Set aside.
2) Heat a tbsp oil, add minced garlic and shredded scallop, followed by King Mushroom. Add remaining scallop water and drain any excess liquid from the stir-fry dou miao. Add a little more water (if necessary), so that you can have enough gravy to pour over the dou miao. Add oyster sauce and simmer for 5 minutes till the King Mushroom softens and absorbs the flavour from the shredded scallop.
3) Add corn starch solution to thicken the gravy, add sesame oil/pepper and turn off heat.
4) Assemble: Place the dou miao at the bottom of plate and top with King Mushroom. Pour the gravy over.