Wednesday, July 15, 2015

Stir Fried Sea Cucumber with Mushroom and Broccoli

1 pkt freshly frozen sea cucumber - cleaned, cut into big pc and barboiled
8 pcs fresh shitake mushroom
broccoli and cauliflower florets - blanched
3 slices of ginger
1 tsp minced garlic
1 tsp minced shallot

some chicken stock or water
pinch of sugar
dash of pepper
1 tsp sesame oil
1 tbsp black vinegar
cornstarch solution
cooking oil

1 tbsp light soy sauce

1 tbsp rice wine
1/2 tbsp thick soy sauce
1/2 tbsp oyster sauce 

  1. Heat up wok and add oil. Add ginger, garlic, shallot and fry till aromatic.
  2. Add sea cucumber and mushrooms and stir fry over high heat.  Drizzle rice wine, light soy sauce and thick soy sauce and continue to stir fry over high heat.
  3. Add some chicken stock, sugar, pepper, sesame oil and black vinegar.  Stir in some cornstarch solution and mix well.
  4. Transfer to a serving plate and serve with blanched vegetables.

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