1. Drain liquid from can of abalone. With sharp knife, cut abalone into thin slices.

2. put dried mushrooms into bow, cover with hot water, stand 15 minutes. Drain, remove tough stalks, slice mushrooms thinly. Cut shallots into diagonal slices. Cut pepper in half, remove seeds cut into thin strips. Peel cucumber, cut in quarters, length-wise, scoop out seeds, then cut each quarter into three or four strips.

3. Heat 2 tablespoons of oil in frying pan or wok. Add abalone and toss for one minute. Remove, keep warm.

4. Heat remaining oil in pan, add ginger, mushrooms, pepper, shallots and cucumber. Toss in pan 1 minute, add combined oyster sauce, vinegar, sugar, crumbled stock cube, dry sherry, soy sauce, water, corn flour and sesame oil. Toss mixture over high heat until sauce boils and thickens. Add abalone, allow to heat through.