Seafood Rice Bowl
Practically anything goes into a “rice bowl,” depending on what you’re in the mood for — chicken, beef, vegetables or seafood. You can use the claypot method or cook the rice and your toppings in a wok separately.
For this recipe, I used a combination of seafood — shrimp, squid and baby clams, mixed with green peas, carrots and mushrooms My sauce base was a mixture of water and soybean sauce (paste).
As always, my secret to sauteeing dishes is the “Holy Trinity” (garlic, onions, ginger).
While I was preparing and cooking the seafood mix, my rice was steaming on the side.
7 oz. fresh or frozen squid, cleaned and sliced into bite-sized pieces
10 pcs medium shrimp, peeled and deveined
10 oz, boiled baby clams (from can)
1 cup sliced mushrooms
1/2 cup frozen green peas
1 medium carrot, peeled and sliced
4 cloves, garlic peeled and crushed
1 thumb fresh ginger, peeled and thinly sliced
1/3 cup chopped green onions
1 Chinese sausage, sliced (optional)
2 tbsps soybean sauce
Salt and pepper to taste
2 tbsps Olive oil
1/2 cup water
Heat Olive oil on a large wok over medium-high heat. Add garlic and saute until golden brown. Add ginger and green onions and stir-fry for one minute. Add mushrooms and carrots and cook for two minutes. Add in Chinese sausage. Stir. Add squid and baby clams and stir-fry for 3 minutes. Add shrimp and continue cooking until the shrimp turn orange. Add water and soybean sauce. Mix well. Reduce to a simmer. Add salt and pepper to taste. Turn off heat and let stand for 2 minutes. Serve warm over steamed rice.