Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy
Triple Wealth Combination
Good to Know
Sea cucumber is a good source of protein. Although it’s flavourless on its own, the sea cucumber fully absorbs the flavours of the seasonings and other ingredients.
|8||dried Shiitake mushrooms, soaked|
|1 (medium) or 200 g||sea cucumber, pre-soaked and sliced thickly, about 3 – 4 cm thick|
|50 g||ready-to-use fried fish maw, soaked to soften (about 1 hour)|
|100-150 g||canned Pacific clams, rinsed and drained|
|300 g||bok choy|
|1 tablespoon||cooking oil|
|2 tablespoons||MAGGI® Oyster Sauce|
|2 tablespoons (or to taste)||MAGGI® Homemade Chicken Stock|
|½ teaspoon||dark soy sauce|
|1 teaspoon||sesame oil|
|1 teaspoon||corn starch|
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.
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.
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.
Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.
Serve immediately and enjoy while it’s hot.
Energy 92 Kcal