Stir-Fried Mussels

Name: Stir-Fried Mussels
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 250 g Mussels (shelled and cleaned); 15 g Canned bamboo shoots (sliced); 15 g Mushrooms (sliced); 15 g Rehydrated wood ear mushrooms (torn into small pieces); 15 g Baby bok choy hearts (sliced); 35 g Peanut oil; 15 g Soy sauce; 10 g Cooking wine; 1.5 g MSG; 15 g Starch; 1.5 g Fine salt; 0.5 g Chili powder; 5 g Green onion (peeled, washed, minced); 5 g Garlic (peeled, washed, minced); 5 g Ginger (peeled, washed, minced)

A Korean-style seafood stir-fry featuring vibrant colors, a light flavor, and tender-crisp mussels.

40 min

Easy

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Ingredients

Mussels (shelled and cleaned) 250 g

Canned bamboo shoots (sliced) 15 g

Mushrooms (sliced) 15 g

Rehydrated wood ear mushrooms (torn into small pieces) 15 g

Baby bok choy hearts (sliced) 15 g

Peanut oil 35 g

Soy sauce 15 g

Cooking wine 10 g

MSG 1.5 g

Starch 15 g

Fine salt 1.5 g

Chili powder 0.5 g

Green onion (peeled, washed, minced) 5 g

Garlic (peeled, washed, minced) 5 g

Ginger (peeled, washed, minced) 5 g

Instructions

Step 1

Shell the mussels and wash them clean.

Step 2

Slice the bamboo shoots, mushrooms, and bok choy hearts; tear the rehydrated wood ear mushrooms into small pieces; peel and wash the green onion, ginger, and garlic, then mince them all.

Step 3

Blanch the mussels, bamboo shoots, wood ear mushrooms, mushrooms, and bok choy in boiling water separately, then remove and drain.

Step 4

Heat a wok and add the peanut oil; when it reaches medium heat, add the green onion, ginger, garlic, and chili powder and sauté until fragrant. Add the mussel meat, bamboo shoots, wood ear mushrooms, mushrooms, and bok choy, stir-fry briefly, then season with soy sauce, cooking wine, and MSG. Drizzle in a little cornstarch slurry to thicken, bring to a boil, and serve.