Asian - style
Family
Appetizer
Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy
58Min
Intermediate
Triple Wealth Combination
8 pcs
Dried Shiitake mushrooms
200 g
Sea Cucumber
TEST LABEL
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
.
Nutrition Value
Energy
109.63 kcal
Carbohydrates
7.09 g
Protein
14.3 g
Fats
2.99 g
Information per serving
Instruction
58 Minutes
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.
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