Sea Cucumber is one of the Big Four ingredients for Chinese delicacy cuisine.
The other three being abalone, shark fins and fish maw.
4 medium size dried Sea Cucumber (soaked and cleaned)
2 medium size carrots (sliced
2 cans button mushrooms
2 tablespoons minced garlic
Home prepared chicken stock (preferably more concentrated than diluted)
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine (Hua Tiao Chiew)
1 tablespoon Superior Dark Soy Sauce
Method of Soaking Dried Sea Cucumber
Check out here for the details on how to soak dried sea cucumber
Peel carrots and cut off ends.
Slice across carrot the desired thickness at a slight diagonal.
Remove the button mushrooms from each can and discard the water.
Quick rinse the button mushrooms and set aside.
Cut the sea cucumber into bite size pieces and blanch with boiling water with some sea salt.
Remove and drain in the colander.
Heat up pan and fry minced garlic till fragrant.
Add the sliced sea cucumber and stir for a few minutes together with the garlic.
Add the sliced carrots and the sauces and mix well.
After cooking over medium heat for about 10 minutes, add the button mushrooms and stir a few times.
Leave all the ingredients to simmer for about half an hour over low heat.
Check on the water consistency, add more stock is the gravy is running low.
Before turning off the heat, check the doneness of the sea cucumber.
Some may like it more crunchy, others prefer softer texture.
Taste the gravy and adjust accordingly.
Its best to serve this dish hot.
I prefer the gravy slightly diluted as it goes well with a plate of hot plain rice.
For more sea cucumber dishes, check out this link here.