[Recipe] Braised Mushrooms With Abalone And Vegetables Recipe. Easy To Make For Chinese New Year!

[CNY Recipe] Braised Mushrooms With Abalone And Vegetables
Festive dishes do not have to be difficult when you already have a can of premium abalone from @newmoonsg! The recipe today is perfect for CNY 😋. Here is how I made it -
Ingredients
New Moon Premium Royale Braised South Africa Abalone, 1 can
Dried Mushrooms, 14 pieces
Broccoli, 1 medium size head
Carrots, 2 large
Baby corn, 5 pieces
Garlic, 2 cloves
Shallot, 1 large or 2 small
Oyster sauce, 1 tbsp
Hot water, 300ml
1) Submerge dried mushrooms completely in water and soak overnight in the fridge. After the mushrooms are rehydrated, remove the stalks with a kitchen scissors and squeeze the water out of them. Set aside.
2) Peel the skin off carrots and chop carrots into smaller, irregular shapes. Cut the florets from broccoli. Chop each baby corn into 2 to 3 pieces. Mince garlic and chop shallots into thin slices.
3) In a pre-heated pan with oil under medium / medium high heat, cook the shallot, then garlic, till fragrant. Add mushrooms and cook for 1 to 2 minutes. Pour around 1/2 can of braising sauce from the abalone into the mushrooms. Add hot water and oyster sauce. Mix well.
4) Add carrots and baby corn. Bring the liquid to a boil, then cover with a lid. Simmer under medium low / low heat for 30 minutes. While the food is simmering, blanch broccoli in boiling water for a few minutes. Remove from heat and set aside.
5) After 30 minutes, add broccoli and abalone on top of the ingredients. Pour 3 to 4 tbsp (I used Chinese Soup Spoon) of abalone braising sauce over the broccoli and abalone. Cover the lid again and simmer for another 5 minutes. And the dish is done!
The success of this dish lies heavily in the tasty double boiled braising sauce infused with scallops in the can of abalone. The mini abalone are hand-harvested sustainably and have a firm yet sufficiently tender texture, making them perfect for this dish.