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Spinach with Baby Abalone

Chinese Spinach with Baby Abalone Recipe

In place of baby abalone, you can also use one or more of the following: sliced abalone, canned pacific or razor clams, limpets and broccoli.

In place of phuay leng, you can use local sharp or round spinach too – Snap the stems to shorter lengths, pulling to discard the “strings” before cooking.


  • 250 grams spinach (phuay leng) 菠菜
  • 4 to 8 baby abalones from the can; drained
  • 8 slices carrot sliced thinly (optional: cut to flower shapes)
  • 1 tsp vegetable oil

(A) Sauce

  • 1/2 cup chicken stock
  • 1 tsp Shaoxing wine
  • 1/4 tsp dark soy sauce
  • corn starch solution dissolve 1 tbsp cornstarch in 2 tbsp water


  1. Separate spinach stems from leaves. If spinach leaves are large, cut into two. Cut stems to 2.5 cm (1 inch). Wash and drain the spinach.
  2. In a pot, bring water with 1 tsp vegetable oil to boil. Add carrot slices and spinach stems. After 1 min 30 seconds, take out the stems with a slotted ladle. Drain and arrange the cooked stems in a the middle of a large serving plate.
  3. Add spinach leaves to the pot and cook for 30 seconds. Drain the spinach leaves through a ladle and run through tap water briefly to cool. Squeeze out the excess water from the leaves. Shape the spinach leaves to a ball in the middle of serving plate.
  4. Dish out carrot and set aside. Warm the canned baby abalones in the pot for about a minute. Set aside.
  5. In a clean saucepan, bring (A) to simmer, thickening with cornstarch solution until the desired consistency (semi-thick resembling maple syrup) is reached.
  6. Pour sauce over spinach. Decorate with carrot and abalone before serving.
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5 comments on “Spinach with Baby Abalone”

  1. This dish looks delicious indeed, very flavoursome, especially with the abalone.

  2. mmm baby abalone…can’t remember when I last had one…too long to remember. This looks superb!

  3. Yum! Abalone…I have not had it for a while…I like it how you prepared…simple and elegant…
    Have a great week Wiffy :)

  4. Love your high-class restaurant presentation :) Can see that you are such a meticulous person.

  5. Pingback: Spinach with Baby Abalone | Simply Chinese Cuisine

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