TLC Cooking "Oriental Fish Stew"

Oriental Fish Stew

YIELD Makes 4 to 6 servings
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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:

Soften mushrooms in bowl of warm water 15 minutes. Drain; squeeze out excess water. Discard stems; slice caps. Set aside.
Combine soy sauce, rice wine, ginger and pepper in small bowl. Add shrimp and halibut; marinate at room temperature 10 minutes.
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.
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.
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

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