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
Sauce
1 tbsp light soy sauce
1 tbsp rice wine
1/2 tbsp thick soy sauce
1/2 tbsp oyster sauce
Method
- Heat up wok and add oil. Add ginger, garlic, shallot and fry till aromatic.
- 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.
- Add some chicken stock, sugar, pepper, sesame oil and black vinegar. Stir in some cornstarch solution and mix well.
- Transfer to a serving plate and serve with blanched vegetables.
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