Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Braised Sea Cucumber and Onions, Shandong Style

Fish and Seafood

Braised Sea Cucumber and Onions, Shandong Style
Ingredients:
1 quart chicken stock
1 teaspoon salt
1 Tablespoon Shaoxing wine
1 pound soaked soft sea cucumber, entrails removed and discarded, cut into two-inch pieces
1 Tablespoon vegetable oil
1 Tablespoon granulated sugar
1 teaspoon minced fresh or pickled ginger
2 sweet onions, cut into wedges
3 scallions, each angle-cut into four sections, two white and two green
1 teaspoon thin soy sauce
2 Tablespoons cornstarch mixed with two Tablespoons cold water
Preparation:
1. In wok or deep heavy pan, bring stock to the boil, then add salt and wine and the sea cucumber, cover, and reduce heat and simmer until sea cucumber pieces are tender.
2. In another wok or fry pan, heat the pan, add the oil and sugar, and fry the onion wedges until almost brown, add the scallions and soy sauce and let them caramelize, about two minutes.
3. Mix ingredients of both pans, add the ginger, and bring to the boil, then add the cornstarch mixture and boil until thickened. Remove to a pre-heated bowl, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720