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Beijing Sea Cucumbers

Unusual Ingredients

Beijing Sea Cucumbers
1 pound soaked, sea cucumbers, sand and intestines discarded, then thinly angle sliced
5 slices fresh ginger root, minced. Divided in half
1 cup chicken broth
3 Tablespoons vegetable oil
5 scallions, cut into half-inch pieces separating the white and green parts
3 Tablespoons oyster sauce
2 teaspoons sesame oil
1½ Tablespoons of cornstarch
1 pound firm doufu, slivered
1 Tablespoon Chinese rice wine
1 teaspoon granulated sugar
3 water chestnuts, slivered
5 cups steamed rice

1. Rinse the sliced sea cucumbers then dry with paper towels and add half the fresh ginger and the stock and bring to the boil for one minute, drain and discard the ginger, re-rinse the sea cucumbers under cool water for one minute, then dry with paper towels.
2. Heat a wok or fry pan, add the oil and the other half of the ginger and stir-fry for one minute, then add the doufu pieces, the white scallion pieces, and the broth.
3. Mix well, and then add the rice wine, sugar, and the water chestnut slivers and stir-fry for one more minute, then add the broth, oyster sauce, and the sea cucumber pieces and simmer for three minutes before adding the sesame oil pre-stirred with the cornstarch. Bring this to the boil, and as soon as it thickens, stir well, reduce the heat, add the doufu pieces, and simmer for five minutes.
4. Serve with or on the rice.

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