Use a sharp kitchen knife to cut the
abalone into thin slices. Heat up the wok with 4 tablespoons of oil.
Stir-fry the onions until soft and fragrant. Add flour and stir lightly
over low heat until the flour is slightly brown and forms a paste. Add pepper, salt, stock
and abalone liquid in a pan and bring to boil. Add carrot,
cauliflower, mushrooms and bok choy. Cook for 5 minutes. Add abalone and milk. Add the flour paste to
thicken. Serve hot with white