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Sea Cucumber Soupy Stew

Soups and Congees

Sea Cucumber Soupy Stew
1 small white fish, skin and bones removed, then cut into one-inch pieces
1 small soaked sea cucumber, diced, then simmered until soft
5 cups chicken stock
3 Tablespoons string beans, cut into thin slices and blanched
3 asparagus, cut into thin rounds, and blanched
1 teaspoon ground white pepper
1 large egg, beaten well
1 teaspoon coarse salt
1 Tablespoon Chinese rice wine
1 Tablespoon sesame oil

1. Put fish pieces, sea cucumber pieces and stock into an eight-quart pot. Bring this to a simmer, then add the blanched string bean and the asparagus pieces and stir well.
2. Next, add the ground pepper, beaten egg, salt, and wine, and simmer stirring for two minutes. Then add the sesame oil, and serve.

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