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Sea Cucumber Soupy StewSoups and Congees
| Sea Cucumber Soupy Stew |
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Ingredients:
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
Preparation:
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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