Family Happiness Stir-Fry
A signature Shandong banquet dish that combines sea cucumber, squid, shrimp, and other ingredients cooked together, offering multiple ingredients and layered flavors in a single preparation.
Ingredients
Sea cucumber (cleaned, sliced into oblique pieces)
50 g
Squid (scored in a crosshatch pattern on both sides)
50 g
Shrimp (coated with starch batter)
50 g
Shiitake mushrooms
50 g
Ground pork (mixed with cornstarch, salt, and MSG, then fried into small meatballs)
50 g
Soy sauce
15 g
Cooking wine
10 g
Ginger
10 g
Sugar
4 g
MSG
2 g
Salt
to taste
Scallion
to taste
Cornstarch slurry
to taste
Stock
to taste
Oil (for frying)
to taste
Sesame oil
to taste
Cornstarch (for mixing with the meat)
to taste
Instructions
1
Step 1
Clean the sea cucumber and slice it into oblique pieces. Score the squid in a crosshatch pattern on both sides. Coat the shrimp with starch batter. Mix the ground pork with cornstarch, salt, and MSG until uniform, then fry into small meatballs.
2
Step 2
Blanch the sea cucumber and squid in boiling water until cooked through. Pass the shrimp through warm oil until separated, then remove and drain.
3
Step 3
Leave a base of oil in the wok, add scallion and ginger and stir-fry until fragrant. Add the cooking wine, soy sauce, sugar, salt, MSG, and stock. Add the sea cucumber, squid, meatballs, and shrimp and stir-fry, then add the shiitake mushrooms and toss. Thicken with cornstarch slurry and drizzle with sesame oil. When plating, the various ingredients can also be arranged separately.
