Wash vegetables thoroughly. Pick out few stalks of spinach & set aside for presentation. Cut up the rest.
Boil unopened can of Abalone for 30 min – 2hrs in hot water. 30 min is sufficient but if you want the Abalone stock to be really rich & fragrant, leave it to boil for 2hrs if you've time. Cool before opening the can.
Cut abalone into slices.
Heat abalone stock. Rinse wolfberries & add into stock. Cook till soft. Drain & set aside.
Throw in stalks of spinach for presentation use. Cook for couple of mins. Drain & set aside. Add in the rest of the vegetables & mix well. Cover & simmer. Spinach is ready when steam emits from the lid. Drain & put on serving plate. Top with abalone slices, leaving some to make the flower.
On another plate, start decorating your stalk of flower.
Heat stock & add cornstarch when boiling. Drizzle the sauce onto the 2 plates of abalone & kill two birds with one stone!