Broccoli and Oyster Sauce Braised Abalone

Why people make this dish

Abalone has long been prized in Cantonese cooking not only for its rich, oceanic flavour but also for its reputation as a nourishing ingredient. Paired with the bright crunch of broccoli and a savoury oyster sauce glaze, this dish turns a special ingredient into something very approachable at the family table. Nourilo likes to keep it simple: cook the abalone low and slow first, then dress it with a glossy sauce and seasonal greens.