Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 dried shiitake mushrooms
  • 1 cup boiling water
  • 2 tablespoons vegetable oil
  • 1/2-inch piece fresh ginger, peeled and grated
  • 2 shallots, peeled and finely chopped  
  • 4 ounces squid, bodies cut into rings
  • 8 littleneck clams, cleaned
  • 8 mussels, cleaned and de-bearded
  • 4 jumbo shrimp, peeled and deveined
  • 3 cups cooked jasmine rice
  • 3 to 4 cups vegetable stock
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • Sea salt
  • Freshly ground white pepper 
  • 3 baby bok choy, cut in half through the stem and sliced, stems and leaves separated
  • One 8-ounce can bamboo shoots
  • 1 handful fresh cilantro, stems left whole and leaves chopped

Directions

Watch how to make this recipe.

In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside. 

Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves.

IDEAS YOU'LL LOVE

Oat Congee with Fried Eggs and Scallions

Recipe courtesy of Ching-He Huang

Risotto with Mixed Seafood: Risotto alla Chioggiotta

Recipe courtesy of Mario Batali

Ginger Miso Seafood Broth

Recipe courtesy of Ching-He Huang

Choi Sum and Mixed Vegetable Salad with Pineapple Dressing

Recipe courtesy of Ching-He Huang

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here