Hearty Jap Tang Bap (Mixed Stew Rice) with Frozen Seafood and Vegetables
#SeafoodDish #FrozenSeafoodRecipe #JapTangBap #OneBowlMeal #OysterSauceRecipe
This recipe introduces a simple and delicious Jap Tang Bap (mixed stew rice), made using various frozen seafood and vegetables to clear out your freezer after kimchi preparation. We’ve added dried shrimp for a refreshing yet deeply savory broth. The rich, slightly spicy broth, infused with the essence of seafood and vegetables, is perfect when served over rice for a satisfying one-bowl meal. This recipe is not only great for using up leftovers but also impressive enough for special occasions. Enjoy this delicious Jap Tang Bap at home!
Ingredients- 3 cups frozen mixed seafood
- 3 cups frozen mixed vegetables (e.g., bell peppers, green beans, broccolini, carrots)
- 1/2 cup dried shrimp
- 2 stalks celery
- 4 fresh wood ear mushrooms (or rehydrate 10 mins if using dried)
- 3 shiitake mushrooms
- 1 cup bamboo shoots (frozen or canned)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 5 small dried red chilies (or other dried/fresh red chilies)
- 1 Tbsp chili oil
- 4 Tbsp oyster sauce
- 500ml natural seasoning seafood broth (or plain water)
- 1 tsp sesame oil
- Cornstarch slurry (1:1 ratio of cornstarch and water, mixed until smooth)
Cooking Instructions
Step 1
First, let’s prepare the mushrooms. Rinse the fresh wood ear mushrooms thoroughly and cut them into approximately 4 pieces. If you are using dried wood ear mushrooms, soak them in lukewarm water for about 10 minutes until softened, then cut.
Step 2
Shiitake mushrooms are another essential ingredient in Chinese cuisine, adding a wonderful aroma. Slice the 3 shiitake mushrooms you have into even pieces, about 4 slices each.
Step 3
Celery is key to achieving that distinctive Chinese flavor. Slice the celery stalks diagonally at a 45-degree angle. Using a slicing motion that’s almost like filleting the stalk helps maintain its shape and absorb flavors well.
Step 4
So far, we’ve prepped the shiitake mushrooms, wood ear mushrooms, and celery. The frozen vegetable mix will take care of the rest! Set aside the prepared ingredients for now.
Step 5
If using frozen bamboo shoots, allow them to thaw naturally. Then, cut them into pieces about two finger-lengths long. Canned bamboo shoots can also be used.
Step 6
While bell peppers are often julienned fresh, we’re using some that were previously sliced and frozen, excluding the tops and bottoms. These will add color and texture to the Jap Tang.
Step 7
The frozen vegetable mix typically contains green beans, broccolini, and carrots, so no further preparation is needed. These will contribute to the dish’s overall richness.
Step 8
With all the ingredients prepped, let’s prepare the cornstarch slurry for thickening. Mix 1 part cornstarch with 1 part water until smooth and lump-free. This will be used later to achieve the desired consistency.
Step 9
Now, let’s start stir-frying. Heat your wok or pan and add the chili oil. Then, add the chopped green onions, minced garlic, dried chilies, and dried shrimp to infuse the oil with flavor.
Step 10
Stir-fry over medium heat, being careful not to burn the ingredients. It’s crucial to let the dried shrimp release their savory aroma into the oil. This step is key to the depth of flavor in Jap Tang.
Step 11
Once the aromatics are fragrant, add all the prepared vegetables: bamboo shoots, frozen vegetable mix, shiitake mushrooms, wood ear mushrooms, and celery. Stir-fry everything together.
Step 12
After stir-frying the vegetables for a bit, add the frozen mixed seafood. Gently stir-fry, ensuring the ingredients don’t clump together. Be aware that seafood will release some liquid as it cooks.
Step 13
The primary seasoning for this dish is oyster sauce, which provides a savory and slightly sweet flavor, creating a rich taste. (Tip: For an even deeper umami flavor, you can add a splash of fish sauce when stir-frying the chili oil, green onions, garlic, and dried shrimp in the beginning.)
Step 14
Juices will start to release from the vegetables and seafood as they cook. Now, pour in the 500ml of natural seasoning seafood broth. If you don’t have seafood broth, plain water or kelp broth can be used as a substitute.
Step 15
Bring the mixture to a rolling boil over high heat. Once the vegetables and seafood are fully cooked and the liquid has reduced slightly, gradually add the cornstarch slurry while stirring. Add the slurry a tablespoon at a time, stirring until you reach your desired thick consistency. Avoid adding all the slurry at once to prevent lumps and ensure the right thickness – it should be thick enough to coat the rice without running off.
Step 16
Once the desired thickness is achieved, turn off the heat and drizzle in the sesame oil for a final touch of aroma. Your hearty and delicious Jap Tang is now complete. This is a home-style Jap Tang that can be made anytime using leftover ingredients from your refrigerator.
Step 17
Serve the completed Jap Tang generously over a bowl of hot rice. If you have some sprouts on hand, they make a lovely garnish. Your impressive Jap Tang Bap, made with a variety of fresh or frozen seafood and vegetables, is ready to be enjoyed!
