Name: Cantonese Abalone Garlic Stir Fry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Cantonese
Ingredients: 300g abalone; Whites from a bunch of scallions; A few slices of ginger; A few cloves of garlic, minced; Two shallots, cut into sections; 1 tsp sesame oil; 2 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp oyster sauce; 1 tsp shaoxing wine; 1 tbsp sugar; Corn starch to thicken, if desired

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Nothing captures the essence of authentic seafood flavors quite like Cantonese Abalone Garlic Stir Fry. This delightful dish perfectly balances tender abalone with the fragrant punch of garlic and ginger, uplifted by a savory yet subtly sweet sauce. It’s a celebration of fresh, simple ingredients coming together in a flash to create a luxurious stir fry that feels both indulgent and comforting. Whether you’re a seasoned home cook or a curious food lover, this recipe brings a little taste of Cantonese culinary magic right to your kitchen.

Cantonese Abalone Garlic Stir Fry - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to mastering the Cantonese Abalone Garlic Stir Fry. Each component adds layers of flavor, texture, and color, making the dish pop with freshness and umami.

300g abalone: The star of the dish; tender and subtly sweet, it cooks quickly and soaks up the sauce beautifully.
Whites from a bunch of scallions: These introduce a light, oniony aroma that complements the garlic perfectly.
A few slices of ginger: Adds a warming spice and zesty freshness to the stir fry.
A few cloves of garlic, minced: Garlic’s rich, pungent flavor is essential for that authentic Cantonese stir fry punch.
Two shallots, cut into sections: Their mild sweetness contrasts nicely with the savory elements.
1 tsp sesame oil: A final touch that adds a lovely nutty aroma just before serving.
2 tbsp light soy sauce: Brings saltiness and a delicate depth to the sauce.
1 tsp dark soy sauce: Adds color and a touch of robust flavor.
1 tsp oyster sauce: Boosts umami with its rich, savory notes.
1 tsp shaoxing wine: A classic Chinese cooking wine that introduces a subtle fruity complexity.
1 tbsp sugar: Balances the saltiness with a mellow sweetness.
Corn starch (optional): A pinch to thicken the sauce if you like a bit more glaze on your stir fry.

How to Make Cantonese Abalone Garlic Stir Fry

Step 1: Prepare Your Ingredients

Start by cleaning the abalone and slicing it if needed. Have your scallion whites, ginger slices, minced garlic, and shallots ready for the quick stir fry. Mix your sauce ingredients together in a small bowl so they’re easy to pour at a moment’s notice. This prep saves you from scrambling when the heat is on.

Step 2: Heat the Pan and Fry Aromatics

Place a wok or a wide pan on high heat and drizzle some oil. When hot, toss in the garlic, ginger, scallion whites, and shallots. Fry them just until fragrant — you want that burst of aroma that makes your kitchen smell incredible, not burnt bits. These aromatics set the flavor foundation for your Cantonese Abalone Garlic Stir Fry.

Step 3: Add Abalone and Stir Fry Briefly

Next, add the abalone to the pan and give it a quick toss. It only takes moments for the abalone to change color — make sure to keep everything moving so it doesn’t overcook and turn tough. This brief stir fry locks in the tender texture that’s so prized in this dish.

Step 4: Add Sauce and Stir to Combine

Pour in your prepared sauce and stir vigorously to coat the abalone and aromatics. The sauce will bubble and reduce rapidly over the high heat, concentrating flavors beautifully. If you prefer a slightly thicker sauce, sprinkle a small amount of corn starch dissolved in water, but often the sauce reduces nicely on its own for that perfect glaze.

Step 5: Finish with Sesame Oil and Serve

Turn the heat off and finish by drizzling the fragrant sesame oil. Give one final stir to bring all the flavors together. The sesame oil adds a lovely, toasty note that complements the garlic and tender abalone. Serve it hot for the ultimate experience.

How to Serve Cantonese Abalone Garlic Stir Fry

Garnishes

A sprinkle of finely chopped green scallion tops or toasted sesame seeds adds a fresh crunch and a pop of color that makes this dish even more inviting. A tiny drizzle of chili oil can provide a nice kick if you like a bit of heat.

Side Dishes

This stir fry pairs wonderfully with steamed jasmine rice or fragrant brown rice to soak up all its delicious sauce. A simple vegetable stir fry or steamed greens like bok choy or gai lan are also classic companions that offer balance and extra freshness.

Creative Ways to Present

For an elegant dinner, plate the abalone stir fry over a bed of slippery noodles or alongside delicate flower-shaped carrot slices for a splash of color. Serving it in individual shallow bowls can create a cozy, restaurant-style presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover Cantonese Abalone Garlic Stir Fry in an airtight container and refrigerate. It’s best enjoyed within 1-2 days to preserve the tender texture of the abalone and the burst of garlic flavor.

Freezing

While freezing seafood dishes can sometimes affect texture, your stir fry can be frozen if necessary. Use a freezer-safe container and consume it within 1 month. Keep in mind the abalone might become slightly firmer after thawing.

Reheating

Reheat gently in a skillet over medium-low heat to avoid overcooking the abalone. Adding a splash of water or broth can help loosen the sauce. Avoid microwaving for best flavor and texture retention.

FAQs

Can I use canned abalone for this recipe?

Fresh abalone is ideal for the best texture and flavor, but canned abalone can be used in a pinch. Just be careful as it tends to be pre-cooked and softer, so stir fry briefly to avoid mushiness.

How spicy is Cantonese Abalone Garlic Stir Fry?

This dish is traditionally mild and aromatic, focused on garlic and umami flavors rather than heat. You can always add chili flakes or fresh chilies if you want to spice things up.

What’s the key to tender abalone in this stir fry?

Quick cooking over high heat is crucial. Overcooking abalone makes it tough and chewy, so keep stir frying time short just until it changes color.

Can I substitute the shaoxing wine?

If you don’t have shaoxing wine, dry sherry or a light sake works well. The wine adds subtle sweetness and complexity that enhances the overall flavor.

Is corn starch necessary in the sauce?

Corn starch is optional and depends on how saucy you like your stir fry. The sauce typically reduces nicely on its own, but a little corn starch can help it thicken if you prefer a glossy coating.

Final Thoughts

If you’re craving a dish that’s both simple and sophisticated, give the Cantonese Abalone Garlic Stir Fry a go. It’s a dish that feels special but comes together effortlessly once you have the right ingredients and technique. Sharing this stir fry with friends or family always feels like a warm celebration of flavor, tradition, and home-cooked goodness. I promise, once you try it, you’ll want it back on your table again and again.