Plenty of colorful vegetables [Seafood Chinese bowl]

Seafood Chinese bowl that can be made with leftovers from the refrigerator! You can enjoy the crispy texture by boiling colorful vegetables and adding them at the end. It is also a point to stir-fry seafood, add seasonings and stir-fry well to concentrate the taste. This time I put it on rice, but it is also excellent on Chinese noodles! Even if you don't have seafood, you can use pork or ingredients in the refrigerator, so you can easily enjoy Chinese food at home. Please give it a try!

< 🍳 cost ⇒ about 800 yen >

< ⏰ cooking time ⇒ about 30 minutes >

[Materials]

(for 2 people)

2 cups of warm rice

8 small shrimp

50 g squid

30 g of peeled clams

6 quail eggs

1 bok choy

2 shiitake mushrooms

3 garlic sprouts

1 / 3 white onion

50 g carrots

1 clove of garlic

5 g ginger

Salt and pepper to taste

1 teaspoon each of soy sauce and sugar

oyster sauce tablespoon 1

Cooking wine tablespoon 2

300 ml of water

1 teaspoon of chicken broth

1 teaspoon sesame oil

Appropriate amount of water-soluble potato starch

Vegetable oil tablespoon 1

[How to make]

① Boil the vegetables and make them colorful.

② Stir-fry seafood and add garlic and ginger to add flavor.

③ Boil down the seasoning and condense the taste.

Add the soup and add the vegetables and quail eggs.

⑤ Thicken with water-soluble potato starch and finish the scent with sesame oil.

[Point]

· Vegetables are boiled under the texture and color UP

· Seasoning is boiled down to concentrate the taste

・ Mizutoki potato starch little by little over low heat

# seafood _ chinese Bowl Recipe Video Recipes