Mixed seafood congee

By: Ching-He Huang

Ingredients
    2 tbsp vegetable oil
    2 clove garlic, chopped
    1 tsp chopped ginger
    25 g carrots, diced
    5 chinese dried mushrooms
    50 g mangetout, chopped
    50 g bamboo shoots, sliced
    2 spring onions, chopped
    25 g red peppers, diced
    50 g cooked peeled shrimps, peeled shrimps
    50 g Chinese fish cakes, sliced
    50 g mussels, cooked and shelled
    50 g Chinese fish balls, (cuttlefish)
    50 g fresh scallops, shelled and sliced
    400 g cooked rice
    600 ml chicken stock
    125 ml water
    2 tbsp soy sauce
    1 tbsp oyster sauce
    sesame oil
    sprigs coriander, to garnish

Method
Soak the dried Chinese mushrooms in boiling water in a bowl for 20 minutes. Drain, cut and discard the stems and slice.

Heat a wok to a high temperature and add the vegetable oil. Tip in the garlic, ginger, carrot and Chinese mushrooms and stir-fry for 1 minute.

When slightly softened, stir in the mangetout, bamboo shoots and spring onion and cook for another minute.

Add the red pepper, shrimps, fish cake, mussels, cuttlefish balls and scallops; stir-fry for a further minute.

Add the cooked rice and stir-fry for 1 more minute. Pour in the chicken stock and water and heat through.

Season with a dash of soy sauce, oyster sauce and sesame oil. Garnish with the coriander sprigs and serve at once.