Asian - style Family Appetizer

Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy

Name: Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy
Prep time: PM0.00T
Cook time: PM56.00T
Total time: PM58.00T
Cuisine: Asian - style, Local, Chinese - style

(0)

58Min

Intermediate

Triple Wealth Combination

Ingredients

6 servings

8 pcs

Dried Shiitake mushrooms

200 g

Sea Cucumber

50 g

Ready-to-Use Fried Fish Maw

150 g

Canned Pacific Clams

300 g

Bok Choy

1 tbsp

Cooking Oil

5 slice

Ginger

500 ml

Water

2 tbsp

MAGGI® Oyster Sauce

2 tbsp

MAGGI® Concentrated Chicken Stock

0.5 tsp

Dark Soy Sauce

1 tsp

Sesame Oil

1 tsp

Cornstarch

2 tbsp

Water

Copy

Nutrition Value

Energy

109.63 kcal

Protein

14.3 g

Carbohydrates

7.09 g

Fats

2.98 g

Information per serving

Step1
10 Min

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
45 Min

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
1 Min

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
1 Min

Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.
Step5
1 Min

Serve immediately and enjoy while it’s hot.

Step1 of 5

: Dark Soy Sauce, Water, Sesame Oil, Sea Cucumber, MAGGI® Concentrated Chicken Stock, Cooking Oil, Ginger, Dried Shiitake mushrooms, Ready-to-Use Fried Fish Maw, MAGGI® Oyster Sauce

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, Water, Cornstarch

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.

Recipe PDF

With pictures

Thank you for your rating!

We look forward to your review!

You have already rated this recipe / product.

Click on the number of stars you would like to award: the higher the number, the better the rating.

Submit

Comment 0

0/4000

Discover more

More interesting Recipes

Show more recipes

Activate videos

Ok, enable videos for this website

Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy

Ingredients

Overlay Header

Export ingredients

Nutrition Value

Instruction

Step1

Step2

Step3

Step4