Braised Sea Cucumbers Recipe


1 lb(500g) fresh or reconstituted sea cucumbers

1 carrot

5 tbsp vegetable oil

1/2 tsp scallions, shredded

1/2 tsp ginger, shredded

1/4 tsp garlic, sliced

1 tsp rice wine

1 tbsp soy sauce

4 fl oz(120ml) high stock

1/2 tsp sugar

1 tsp salt, or to taste

1 tbsp cornstarch dissolved in 2 tsp water

1/4 tsp sesame oil



1. Cut the sea cucumbers open at the stomach and clean.

   Wash well and slice.

   Blanch in boiling water for 1min, remove and drain.

   slice the carrot thinly.

2. Heat the oil in a wok to about 350F(170C), or until a piece of scallion green or ginger sizzles and moves around when tossed into the oil.

   Add the sea cucumber and stir fry for 30seconds.

   Add the scallion, ginger and garlic.Stir.

   Add the carrot slices. Stir fry.

   Add the rice wine, soy sauce, stock, sugar and salt.

   When the stock comes to a boil, add the cornstarch mixture and cook, stir until thickened.

   Sprinkle with the sesame oil.

   Remove and serve.

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