Braised Sea Cucumber
Slice rehydrated sea cucumber and braise it together with winter bamboo shoots, ham, and bok choy; thicken with cornstarch to make a soup-style dish. Savory and light.
Ingredients
Water-soaked sea cucumber (cut diagonally into thin slices)
1500 g
Winter bamboo shoots (cut into diagonal oval slices)
2.5 g
Bok choy (cut into diagonal oval slices)
2.5 g
Ham (cut into diagonal oval slices)
2.5 g
Shaoxing wine
2 g
Sichuan peppercorn water
2 g
Refined salt
2.5 g
MSG
4 g
Lard
25 g
Wet starch slurry
40 g
Stock
1500 g
Instructions
1
Cutting
Slice the sea cucumber diagonally into thin pieces. Cut the winter bamboo shoots, ham, and bok choy into diagonal oval slices.
2
Blanching
Bring water to a boil in a wok, then blanch the sea cucumber until cooked through and remove.
3
Stewing
Heat oil in a wok, add the stock, Shaoxing wine, Sichuan peppercorn water, and salt, then add the sea cucumber, ham, bok choy, and winter bamboo shoots. Once it comes to a boil, skim off the foam, add the MSG, thicken with the wet starch to a milky consistency, and pour into a bowl to serve.
