Seafood trio in a treasure chest from Martin Yan's China by Martin Yan

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Notes about this recipe

  • Hana.Sundet on October 10, 2024

    Delicious blend of flavors! We'd been wanting to try Chinese okra (labeled sinqua in my local market, also called ridged gourd or silky gourd), and although the prep instructions don't mention it, you should scrub the valleys and peel just the ridges of this vegetable, as it appears in the photo. The packet instructions seem overly fussy, so just fold how you're used--and in heavy-duty foil, cooking time fell closer to 13 minutes. We served over broken jasmine rice to catch all the cooking juices.

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