Red Braised Sea Cucumber
Sea cucumber is blanched, then braised over low heat in a special sauce, thickened with cornstarch slurry, and finished with a drizzle of sesame oil.
Ingredients
Sea cucumber (soaked, washed, and cut into pieces)
400 g
Clean bok choy
to taste
Minced ginger
to taste
Minced scallion
to taste
Minced garlic
to taste
Licorice slices
to taste
Salt
to taste
MSG
to taste
Soy sauce
to taste
Cornstarch slurry
to taste
Red fermented soy sauce
to taste
Cooking wine
to taste
Sesame oil
to taste
Master stock
to taste
Instructions
1
Step 1
Soak and wash the sea cucumber, then cut it into pieces. Place the pieces in a pot, add water, minced scallion, minced ginger, salt, and cooking wine, and blanch for 5 minutes. Remove and drain.
2
Step 2
Heat oil in a wok, add the licorice slices, halved bok choy, soy sauce, minced garlic, red fermented soy sauce, and master stock, and simmer for 30 minutes. Skim off any solids to make a sauce, then add the sea cucumber pieces and braise on low heat for 1 hour. Season with salt and MSG, thicken with the cornstarch slurry, drizzle with sesame oil, and serve.
