Recipe courtesy of Ching-He Huang
Save Recipe Print
Total:
40 min
Prep:
10 min
Inactive:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside. 

Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Mixed Seafood Salad

Recipe courtesy of Guy Fieri

Mixed Seafood Paella with Garlic Aioli

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mixed Seafood Salad with Fresh Wasabi Vinaigrette

Recipe courtesy of Ming Tsai

Mixed Seafood Paella with Sausage and Pink Beans

Recipe courtesy of Robin Miller

Mixed Seafood Paella with Thai Bird Chile Aioli

Recipe courtesy of Ming Tsai

Mediterranean Mixed Grill

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.