How to Make Chinese Mui Fun – Rice in Seafood Sauce Asian Cooking Recipe Cuisine

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China Rice in Seafood Sauce (Mui Fun)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 3 tbsp oil

 6 cloves garlic, chopped

 1 ½ cups peeled fresh prawns and squid rings

 14 oz Chinese flowering cabbage

 1 medium carrot, thinly sliced

 4 cups hot cooked rice

 SAUCE:

 4 cups water

 3 tsp oyster sauce

 3 tsp soy sauce

 3 tbsp cornstarch

 1 in. young ginger, finely grated

 2-3 drops dark soy sauce

 Ground white pepper


Directions:

 Combine all sauce ingredients, stir well and set aside.

 Heat oil in a wok and fry the garlic for about 10 seconds

 Add the seafood and fry for a further 1 minute. 

 Stir in the vegetables and when greens turn bright, add the sauce and bring to a boil. As soon as it begins to boil, remove from the heat.
To serve, place a mound of rice in the center of a large open serving bowl and spoon sauce around and over it.



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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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