Scallion Ginger Mussels with Soy and Cilantro

Shuai: "Just making a temporary wok station. Throw in some minced andouille in there. Aromatics of ginger, scallion, bird eye chilies. A lot of Chinese cooking, especially stuff that I learned cooking with my mom and my grandma. It doesn't need a lot of ingredients. You'll have tons of flavor and layers of depth in that dish."

Presenting to Judges

Shuai: "It's just made a little bit of a scallion ginger mussel. There's Chinese cooking wine, soy, ginger, scallion, little cilantro for garnish."