Triple Seafood Yee Mein

Cut the carrot into flower patterns, then slice them. Slice the ginger, then cut the slices into quarters. Smash, peel, and slice the garlic. Cut the green onion whites diagonally into strips. Destring the snow peas. Halve the shiitake mushrooms if they are large.

In a bowl, massage the shrimp and scallops with 1/2 tablespoon of cornstarch until smooth. Set aside.

Open the can of abalone. Pour the abalone broth into a separate bowl and set aside. Remove the abalone pieces and slice them diagonally into thin pieces, reserving a few whole pieces for plating if desired.

In a bowl, combine the abalone broth, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, and 2 teaspoons sugar. Stir well and taste to adjust seasoning.

In a small bowl, prepare the cornstarch slurry by combining 1 tablespoon cornstarch with 3 tablespoons water. Mix until smooth.

Bring a wok of water to a boil over high heat. First, blanch the carrots for about 30 seconds. Remove them. Then, blanch the snow peas for about 20 seconds and immediately transfer them to a bowl of cold water to stop cooking. Next, blanch the shiitake mushrooms for about 30 seconds. Remove them.

Blanch the yee mein noodles for about 90 seconds, constantly stirring and teasing them apart until they are slightly soft and pliable. Do not overcook. Remove the noodles and drain them.

Heat the wok over medium heat. Add cooking oil. Add the ginger, garlic, and green onion whites and stir-fry for 20-30 seconds until fragrant. Turn the heat to high.

Add the scallops to the wok and sear on high heat for about 20-30 seconds. Then add the shrimp and sear for about 90 seconds, flipping periodically, until the shrimp turn from grey to orange and the scallops start browning.

Add 1 tablespoon of cooking wine around the perimeter of the wok. Briefly mix, then scoop the seafood out of the wok and set aside.

Add the sliced abalone, shiitake mushrooms, and carrots to the wok. Stir-fry on high heat for about 45 seconds.

Pour the prepared gravy sauce into the wok. Cover with a lid and bring to a boil over high heat. Let it cook for about 3 minutes in total. Reduce heat to low and taste the sauce to ensure it's seasoned well.

Add the cooked shrimp, scallops, and green onion whites back into the wok. Stir to combine.

On medium heat, slowly pour the cornstarch slurry into the center of the wok over 20-30 seconds while constantly stirring with a spatula. Stop pouring if the consistency is thicker than desired.

Turn the heat to low or completely off. Stir around the wok to combine everything. Add 1 teaspoon of sesame oil and 1 teaspoon of cooking oil for a glossy look and slippery mouthfeel. Add the blanched snow peas and stir to combine.

To serve, place the blanched yee mein noodles on a large plate. Intentionally transfer each item of seafood and vegetables onto the dish, arranging the whole abalone pieces in the center. Pour the gravy over the ingredients.