Chinese-style Gumbo

Ingredients

While the original American Gumbo typically uses ingredients like Andouille sausage and okra, this Chinese adaptation incorporates Chinese spices and ingredients such as ginger, star anise, and bok choy. The flavors are intensified with the addition of soy sauce and Chinese five-spice powder, giving the dish a unique and exciting twist. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, sliced 1 carrot, sliced
• 1 cup (200g) sliced mushrooms 1 cup (200g) sliced mushrooms
• 1 cup (150g) diced chicken breast 1 cup (150g) diced chicken breast
• 1 cup (150g) peeled and deveined shrimp 1 cup (150g) peeled and deveined shrimp
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 star anise 1 star anise
• 1 cup (150g) bok choy, chopped 1 cup (150g) bok choy, chopped
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the diced red bell pepper, sliced carrot, and sliced mushrooms to the pot. Cook for 5 minutes, or until the vegetables start to soften.
3. 3.
   Add the diced chicken breast and peeled shrimp to the pot. Cook until the chicken is no longer pink and the shrimp turns pink.
4. 4.
   Pour in the chicken broth and water. Stir in the soy sauce, Chinese five-spice powder, and star anise. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes to allow the flavors to meld together.
6. 6.
   Add the chopped bok choy to the pot and cook for an additional 5 minutes, or until the bok choy is tender.
7. 7.
   Remove the star anise from the pot before serving.
8. 8.
   Serve the Chinese-style Gumbo over steamed rice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using to remove the digestive tract.
• Bok choy — Separate the leaves from the stalks and chop them separately. The stalks take longer to cook, so add them to the pot before the leaves.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a drizzle of chili oil.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering gumbo.
• Feel free to customize the protein by using beef, pork, or tofu instead of chicken and shrimp.
• Garnish with chopped green onions and cilantro for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Chinese-style Gumbo hot over steamed rice. Provide each serving with a spoonful of the flavorful broth, along with a generous portion of the meats, seafood, and vegetables. The combination of the tender proteins, aromatic broth, and steamed rice creates a satisfying and comforting meal.

Presentation advice

To enhance the presentation, garnish the Chinese-style Gumbo with a sprinkle of sesame seeds and a few slices of red chili for a pop of color. Serve it in individual bowls or a large serving dish, allowing the vibrant colors of the ingredients to shine through.