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Braised Sea Cucumbers
|Braised Sea Cucumbers|
3 sea cucumbers, soaked and softened
1 Tablespoon Chinese rice wine
1 teaspoon Chinese black vinegar
1 teaspoon sesame oil
3 Tablespoons Yunnan ham, slivered
3 Tablespoons bamboo shoots, slivered
½ small carrot, peeled and slivered
5 slices fresh ginger, slivered and divided in half
5 scallions cut in half the long way, then tied in knots.
2 Tablespoons vegetable oil
3 Tablespoons thin soy sauce
1 Tablespoon granulated sugar
1 cup soup stock
2 Tablespoons cornstarch
1. Cut open, then remove sand and internal organs from
sea cucumbers, and rinse then in cool water,
2, Heat wok with the wine, black vinegar, sesame oil, and
one cup boiling water, and simmer for ten minutes, then
remove the sea cucumber pieces, and cut them on an
angle into half-inch pieces.
3. Add ham, bamboo shoot, carrot, and half the ginger
pieces, and the sea cucumber pieces and reduce heat
and simmer for twenty minutes, then add half the
scallion knots. And simmer them minutes more.
4. Add all the other ingredients except the cornstarch
and simmer fifteen minutes more,
5. Mix cornstarch with equal amount of water, add and
bring to the boil, stirring until thickened, then serve.