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

Fritto Misto-Mixed Deep Fried Seafood

Recipe courtesy of Emeril Lagasse

Choi Sum and Mixed Vegetable Salad with Pineapple Dressing

Recipe courtesy of Ching-He Huang

Ginger Miso Seafood Broth

Recipe courtesy of Ching-He Huang

Mixed Grill

Recipe courtesy of Bobby Flay

Mixed Nut Brittle

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here