Stir-fried Mussels
A colorful and light Korean-style seafood stir-fry featuring crisp and tender mussels.
Story
A colorful and light Korean-style seafood stir-fry featuring crisp and tender mussels.
Ingredients
mussel meat (shelled, washed)
250g
canned bamboo shoots (sliced)
15g
mushrooms (sliced)
15g
soaked wood ear fungus (torn into small pieces)
15g
choy sum hearts (sliced)
15g
peanut oil
35g
soy sauce
15g
cooking wine
10g
MSG
1.5g
starch
15g
refined salt
1.5g
chili powder
0.5g
scallion (peeled, washed, minced)
5g
garlic (peeled, washed, minced)
5g
ginger (peeled, washed, minced)
5g
wood ear fungus
Instructions
1
Step 1
Shuck the mussels and wash clean.
2
Step 2
Slice the bamboo shoots, mushrooms, and yu choy hearts; tear the soaked wood ear mushrooms into small pieces; peel, wash, and mince the scallion, ginger, and garlic.
3
Step 3
Blanch the mussels, bamboo shoots, wood ear mushrooms, mushrooms, and yu choy slices in boiling water separately, then scoop out.
4
Step 4
Heat a wok, add peanut oil, when heated to 50% hot, add the scallion, ginger, garlic, and chili powder, and stir-fry until fragrant. Then add the mussel meat, bamboo shoots, wood ear mushrooms, mushrooms, and yu choy. After stir-frying, season with soy sauce, cooking wine, and MSG to taste. Drizzle a little water starch to thicken the sauce, bring to a boil, and serve.
