1 cup dried shiitake mushrooms, soaked in hot water, diced and stock reserved
1 cup boiling water
2 tbsp. vegetable oil
½ -inch fresh ginger, peeled and grated
2 shallots, peeled and finely chopped
100g squid, bodies cut into rings
100g clams, cleaned
100g mussels, cleaned and de-bearded
150g prawns, peeled and deveined
3 cups cooked jasmine rice
3 to 4 cups vegetable stock
1 tbsp. Chinese rice wine
1 tbsp. light soy sauce
salt and white pepper to taste
100g bok choy, cut in half through the stem and sliced, stems and leaves separated
1 can bamboo shoots
1 bunch cilantro, leaves separated from the stems
Century egg, to top (optional)
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 changes color. Toss in the cooked rice.
Then add the reserved mushroom stock and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, salt and 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 and top with century egg if preferred.
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