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.

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