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Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 5: Dried Shiitake mushrooms, Sea Cucumber, Ready-to-Use Fried Fish Maw, Cooking Oil, Ginger, Water, MAGGI® Oyster Sauce, MAGGI® Concentrated Chicken Stock, Dark Soy Sauce, Sesame Oil
In a wok, heat the oil and fry ginger until fragrant. When the oil is heated, add in sea cucumber, fish maw and mushrooms. Stir well for a minute and then add in the seasoning. Next, pour in water and bring to a boil.
Step2 of 5: Canned Pacific Clams, Cornstarch, Water
Simmer on low heat for 30 – 35 minutes until sea cucumber and fish maw is softened. Add in Pacific clams and simmer for another 4 – 5 minutes. Mix in thickening and stir well. Then, turn off heat.
Step3 of 5: Bok Choy
Next, blanch bok choy in hot boiling water with a few drops of cooking oil for 10 – 15 seconds, until just wilted. When ready, drain and arrange the bok choy in a circle on a plate.
Step4 of 5
Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.
Step5 of 5
Serve immediately and enjoy while it’s hot.