Stir-fried Broccoli with Vegetarian Mock Abalone

“Vegetarian dinner at home”

Yesterday, for Chinese Lunar Fifteenth, we observed our vegetarian tradition on the first and fifteenth days of the month. I decided to prepare a meal with broccoli and picked up a pack of vegetarian mock abalone steak from a nearby vegetarian shop on my way home from work. I first noticed this unique product at a grocery store in Bishan wet market. Unlike the canned fried-gluten or oyster mushroom varieties, this vacuum-packed abalone steak stood out with its realistic appearance, resembling actual seafood. The seller highly recommended it, stating that it’s a cooked product, requiring only reheating or light cooking with vegetables. I followed the latter approach for a delicious meal.

Absolutely, broccoli is renowned for its potent anti-cancer properties, rich in vitamin C, soluble fiber, and various nutrients—all while being low in fat. As for the mock abalone, being a blend of gluten and bean products, I’m still in the process of understanding its specific ingredients.

Calories of my veggie dish counts about 70 kcal per serving.

That sounds like a wonderfully healthy and efficient meal! Opting for no deep frying or oily ingredients, along with the inclusion of mushrooms, adds nutritional value to your vegetarian dish. With a preparation time of just 15 minutes, it’s a quick and wholesome choice.

Serves 3-4
Ingredients:
1 vegetarian mock abalone steak, thinly sliced
1 cup of broccoli florets (about 250g)
8 – 10 pieces of dried Shitake mushrooms, trimmed and soaked
1 clove of garlic, minced  
1 small cup of water (about 50ml)  Pinch of ground white pepper
2 tablespoon of mushroom sauce (vegetarian ‘oyster’ sauce)
1 teaspoon of cornstarch into slurry (in 2 tablespoons of water)
1 tablespoon of vegetable oil
1 tablespoon of sugar (to blanch broccoli)

Method:
1) Boil a pot of water, add sugar. Blanch the broccoli florets for 2 min. Remove and drain. Set aside.

2) Heat up a wok with oil. Set fire to high. Add garlic. Fry 15 seconds, till fragrant. Reduce fire to medium. Add broccoli florets, mushrooms, mock abalone slices and water. Stir-fry for 3 min.

3) Add vegetarian mushroom sauce and pepper, continue stir-frying for 30 seconds. Cover with lid, for 2 min.

4) Remove lid, stir in the cornstarch slurry to thicken the stock. Stir-fry for another 10 seconds. Plate up and serve.

It’s interesting that the mock abalone might lack the natural seafood flavor, but the fact that it closely mimics the texture of actual abalone is quite impressive. Texture can play a significant role in the overall culinary experience!

Tips: Add sugar to blanching water for vibrant green vegetables without compromising nutrients.
* Vegetarian mushroom sauce is a great oyster sauce substitute, easily found in major supermarkets.
* Skip chopped garlic for religious dieters.
* Mock abalone is cost-effective at around $5.80 per packet compared to real seafood.
^Photo updated in 2020