Abalone in Oyster Sauce

Ingredients

• 1 x 454 g (1 lb) can abalone
• 4 dried Chinese mushrooms
• 12 snow peas or 4 Chinese mustard cabbage leaves
• 4 spring onions

Sauce:

• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1 tablespoon Chinese wine or dry sherry
• 3/4 cup water
• 2 teaspoons cornflour

Instructions
Dain liquid from can of abalone. Slice abalone into paper-thin slices. Soak mushrooms in hot water for 30 minutes, then cut off and disregard stalks and slice each mushroom into 4. String snow peas or cut cabbage into bite-sized pieces. Cut spring onions into similar lengths.
Sauce: Combine oyster sauce, soy sauce and wine, add a little to the cornflour and mix until smooth. Then combine with water. Bring to a boil in small pan, stirring constantly. Add mushrooms, peas or cabbage and spring onions. Cook, stirring until the vegetables are tender but still crisp, about 2 minutes. Add abalone and just heat through. Do not cook abalone on high heat or for longer than necessary to just heat it or it will toughen.