Steamed Broccoli with Abalone, Shiitake Mushroom and Oyster Sauce

Heat up a small pan on low heat and pour in the cooking oil and sesame oil.

Fry the garlic till brown and add in oyster sauce, water (150ml), and light soya sauce.

Season with pepper to taste.

Mix remaining water and corn flour to form a slurry.

Once sauce is boiling, lower heat and add in the slurry to thicken the sauce.

* Chef’s tip: Add slurry to the sauce when it is boiling to prevent the sauce from being lumpy.

If you have a whole abalone, slice it into very thin slices and set in refrigerator while preparing the other ingredients and sauce.

Wash and cut the broccoli into small florets.

Wash and remove the stems from the mushrooms. Place the abalone, broccoli and mushrooms on a heat resistance plate/tray and cover with microwaveable cling film.

Steam in a steamer or over the hob for approximately 10 minutes until the mushrooms and broccoli and cooked.

Pour heated sauce over the dish and serve.

Induction hobs generate heat only where it is needed, and its lower temperature also keeps hands safe from burning. These features ensure safety, convenience and energy savings.