Modu Recipes

Yeo Kyung-rae's Abalone XO Sauce Stir-Fry

A quick stir-fry featuring fresh abalone, mushrooms, and vegetables seasoned with premium XO sauce, known for its rich umami flavor in Chinese cuisine.

🙋 Recommended for

  • ⭐ Those seeking an elegant, sophisticated dish to impress special guests
  • ⭐ Individuals who enjoy abalone in a unique, high-end Chinese style, ideal for nourishing meals

Ingredients needed 🛒2 servings

  • abalone 3~4 pieces
  • Chinese cabbage 2 heads
  • cremini mushroom 1 large
  • enoki mushroom 1/2 pack
  • asparagus 2 spears
  • green onion 1/2 bunch
  • garlic 3 cloves
  • ginger 1 small piece
  • green chili pepper 1
  • vegetable oil 3 tablespoons
  • salt a pinch
  • sesame oil 1 teaspoon
  • soy sauce 1 teaspoon
  • oyster sauce 1/2 tablespoon
  • XO sauce 1.5 tablespoons
  • black pepper a pinch
  • cornstarch slurry a little

Recipe 🍳

  1. Blanch whole abalone in boiling water for 2 to 3 minutes, then carefully remove the shell, internal organs, and teeth using a spoon.
  2. Score or thinly slice the cleaned abalone with precision.
  3. Cut cremini mushrooms, asparagus, green onions, garlic, ginger, and green chili pepper into bite-sized pieces.
  4. Blanch Chinese cabbage briefly in boiling water with a touch of sesame oil and salt, then arrange neatly around the edge of a serving plate.
  5. Heat a pan, add vegetable oil, and sauté green onions, garlic, and ginger until fragrant. Add a splash of soy sauce to enhance flavor.
  6. Add the prepared mushrooms, asparagus, and chili pepper, stir-fry, then add a small amount of water. Mix in oyster sauce, black pepper, and XO sauce to form the base sauce.
  7. Add the abalone and gently toss to combine. Gradually add cornstarch slurry to adjust thickness, drizzle with sesame oil, and place on top of the blanched Chinese cabbage arranged on the plate to finish.
  1. Blanch abalone, remove shell and innards, then slice or score it.
  2. Prepare mushrooms and vegetables; blanch Chinese cabbage in salted water and set aside on a plate.
  3. Sauté aromatics, then add mushrooms and sauce ingredients and simmer.
  4. Stir in abalone, adjust consistency with cornstarch slurry, and serve atop the blanched Chinese cabbage.

Cooking tips 💡

  • Since XO sauce is already rich with seafood bits and umami, use it generously to achieve a luxurious flavor.
  • Abalone has already been pre-blanced, so avoid overcooking—add it at the end and stir quickly to keep it tender.

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abaloneChinese cabbagecremini mushroomenoki mushroomasparagusgreen oniongarlicgingergreen chili peppersesame oilsoy sauceoyster sauce
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