Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy
Sederhana
•58 Min
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Ingredients
6
servings
ingredient_quantity
recipe ingredient
Dried Shiitake mushrooms
8
pcs
Fish Maw
50
g
Clams
150
g
Chinese Cabbage
300
g
Cooking Oil
1
tbsp
Ginger Root, Raw
5
slice
Water
500
ml
MAGGI® Oyster Sauce
2
tbsp
MAGGI® Concentrated Chicken Stock
2
tbsp
Sweet Soy Sauce
0.5
tsp
Sesame Oil
1
tsp
Cornstarch
1
tsp
Water
2
tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
7.09 g
Energy
109.63 kcal
Fats
2.98 g
Protein
14.3 g
Nutrition Table Footer
10 min
45 min
1 min
1 min
1 min
Recipe steps
58 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
Dark Soy Sauce
0
Water
0
Sesame Oil
0
Sea Cucumber
0
MAGGI® Concentrated Chicken Stock
0
Cooking Oil
0
Ginger
0
Dried Shiitake mushrooms
0
Ready-to-Use Fried Fish Maw
0
MAGGI® Oyster Sauce
0
Recipe steps
58 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 a
Canned Pacific Clams
0
Water
0
Cornstarch
0
Recipe steps
58 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
Bok Choy
0
Recipe steps
58 min
Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.
Recipe steps
58 min
Serve immediately and enjoy while it’s hot.