Ingredients:
1 lb pre-soaked sea cucumber
1 green onion (spring onions cut in half)
4 slices ginger
1 tablespoon peanut oil
2 cups water
3 tablespoons peanut oil
6 Chinese black mushrooms, medium size (dry)
8 ounces bamboo shoots
1 teaspoon rice wine
3 tablespoons soy sauce
1/2 teaspoon sugar
3/4 cup stock
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon sesame oil
Directions:
- Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean, cut the Sea Cucumbers lengthwise and then into medium bite size pieces.
- Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside.
- Cut the bamboo shoots into bite size pieces, set aside.
- In a small bowl “A” add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside.
- In a second small bowl “B” add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, ¾ cup stock, set aside.
- In a third small bowl “C” add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside.
COOK INSTRUCTIONS
- Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl “A” and stir-fry until it starts to release its fragrance.
- Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside.
- Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions , 6 slices ginger and stir-fry until it starts to release its fragrance.
- Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl “B.”.
- Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half.
- Stir contents of bowl “C” and add to wok/pan to thicken.
- Add sesame oil and toss gently.
- Serve with white rice and perhaps another green vegetable of your choice, on the side.
