Home-style Sea Cucumber

Name: Home-style Sea Cucumber
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 300 g Rehydrated sea cucumber (sliced into axe-shaped pieces thicker on top and thinner on the bottom; infused twice with good stock); 50 g Fatty lean pork (finely minced); 100 g Soybean sprouts (roots trimmed, stir-fried); 20 g Green garlic sprouts (cut into thick pieces); 20 g Pixian doubanjiang (finely minced); 65 g Lard; 20 g Cooking wine; unknown Salt (original text '盐卫克' appears to have missing characters); 300 g Fresh stock; 10 g Dark soy sauce; 0.5 g MSG; 10 g Sesame oil; 10 g Bean starch

Sichuan home-style braised sea cucumber with ground pork, seasoned with Pixian doubanjiang and soybean sprouts. The sauce turns a reddish-brown, delivering a savory, umami flavor with a gentle touch of heat.

1h 0m

Easy

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Ingredients

Rehydrated sea cucumber (sliced into axe-shaped pieces thicker on top and thinner on the bottom; infused twice with good stock) 300 g

Fatty lean pork (finely minced) 50 g

Soybean sprouts (roots trimmed, stir-fried) 100 g

Green garlic sprouts (cut into thick pieces) 20 g

Pixian doubanjiang (finely minced) 20 g

Lard 65 g

Cooking wine 20 g

Salt (original text '盐卫克' appears to have missing characters) unknown

Fresh stock 300 g

Dark soy sauce 10 g

MSG 0.5 g

Sesame oil 10 g

Bean starch 10 g

Instructions

Prepare the ingredients

Slice the sea cucumber into axe-shaped pieces that are thicker on top and thinner on the bottom. Infuse twice with good stock, then lift out. Mince the pork. Cut the green garlic sprouts into thick pieces. Trim the roots from the soybean sprouts. Mince the doubanjiang.

Stir-fry the minced pork

Place a wok over the heat, add the lard and heat until about 40% hot. Add the pork, then the cooking wine, and stir-fry until crumbly (the original text '肥散' is likely a typo for '炒散'). Transfer to a plate.

Braise the sea cucumber

Wipe out the wok, add lard, and heat until about 60% hot. Add the doubanjiang and stir-fry until fragrant and red. Pour in the fresh stock and bring to a boil. Skim out the doubanjiang residue, add the stir-fried pork, the sea cucumber, the dark soy sauce, and the cooking wine, and gently push everything together. Move the wok to low heat and simmer until the oil glistens on top. Thicken lightly with slurry, then add the green garlic sprouts, MSG, and sesame oil, and stir to combine.

Plate and serve

In a separate wok, melt some lard and stir-fry the soybean sprouts until cooked. Spread them on a serving plate as a bed, then pour the sea cucumber with its sauce over the sprouts. Serve immediately.