Authentic Oriental Fish Stew Recipe | Easy & Flavorful

INGREDIENTS

8 to 10 dried shiitake mushrooms 1/4 cup reduced-sodium soy sauce 2 tablespoons Chinese rice wine 1 teaspoon chopped fresh ginger Black pepper to taste 1/2 pound medium shrimp, peeled and deveined 1/2 pound halibut, cubed 1 tablespoon vegetable oil 2 cloves garlic, chopped 2 cups diagonally sliced bok choy 1‑1/2 cups diagonally sliced napa cabbage 1 cup broccoli florets 2 cubes vegetable bouillon dissolved in 2 cups hot water 1/2 cup bottled clam juice or water 2 tablespoons cold water 2 tablespoons cornstarch 1/4 pound pea pods, stems removed 2 green onions with tops, sliced Hot cooked rice (optional)

PREPARATION:

1. Soften mushrooms in bowl of warm water 15 minutes. Drain; squeeze out excess water. Discard stems; slice caps. Set aside.
2. Combine soy sauce, rice wine, ginger and pepper in small bowl. Add shrimp and halibut; marinate at room temperature 10 minutes.
3. Meanwhile, heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir garlic in hot oil 3 to 5 minutes until soft. Stir in bok choy, napa cabbage and broccoli.
4. Drain seafood, reserving marinade. Add dissolved vegetable bouillon, clam juice and seafood marinade to Dutch oven. Bring to a boil over high heat. Reduce heat to low. Simmer 5 to 10 minutes until vegetables are crisp-tender. Add seafood and mushrooms. Simmer 3 to 5 minutes until shrimp are opaque and fish flakes easily when tested with a fork.
5. Blend water into cornstarch until smooth; stir into fish stew. Cook and stir until stew boils and thickens slightly. Remove from heat; stir in pea pods and green onions. Serve over rice, if desired.

This recipe appears in: Chinese