Three Delicacies Vegetarian Sea Cucumber

Name: Three Delicacies Vegetarian Sea Cucumber
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 100 g Soaked wood ear mushrooms (washed, drained, chopped into minced); 50 g Soaked shiitake mushrooms (washed, stems removed, cut into comb-shaped slices); 50 g Cooked winter bamboo shoots (cut into rolling-cut chunks); 50 g Cooked cauliflower (cut into chestnut-sized pieces); 50 g Sweet peppers (washed, seeds removed, cut into comb-shaped slices); 50 g Vegetarian chicken (cut into rolling-cut chunks); Raw oil (for stir-frying), to taste; Soy sauce (seasoning), to taste; MSG (seasoning), to taste; White sugar (seasoning), to taste; Cooking wine (seasoning), to taste; Minced ginger (seasoning), to taste; Wet starch (for thickening), to taste; Corn flour (for making vegetarian sea cucumber batter), to taste; Fine salt (seasoning), to taste; Stock (for cooking), to taste

A vegetarian dish that imitates the shape and hearty nutrition of sea cucumber using wood ear and shiitake mushrooms.

45 min

Easy

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Three Delicacies Vegetarian Sea Cucumber

Ingredients

Soaked wood ear mushrooms (washed, drained, chopped into minced) 100 g

Soaked shiitake mushrooms (washed, stems removed, cut into comb-shaped slices) 50 g

Cooked winter bamboo shoots (cut into rolling-cut chunks) 50 g

Cooked cauliflower (cut into chestnut-sized pieces) 50 g

Sweet peppers (washed, seeds removed, cut into comb-shaped slices) 50 g

Vegetarian chicken (cut into rolling-cut chunks) 50 g

Raw oil (for stir-frying) to taste

Soy sauce (seasoning) to taste

MSG (seasoning) to taste

White sugar (seasoning) to taste

Cooking wine (seasoning) to taste

Minced ginger (seasoning) to taste

Wet starch (for thickening) to taste

Corn flour (for making vegetarian sea cucumber batter) to taste

Fine salt (seasoning) to taste

Stock (for cooking) to taste

Instructions

Make the vegetarian sea cucumber

Wash the soaked wood ear mushrooms, drain the moisture, and chop into minced pieces. Combine with the corn flour in a large pot, add salt, MSG, and water, and mix into a wood ear batter. Firmly shape the batter into finger-like pieces and slip them one by one into oil heated to 60% hot until they puff into sea cucumber shapes — this becomes the 'vegetarian sea cucumber'.

Prepare the ingredients

Wash the soaked shiitake mushrooms, remove the stems, and cut into comb-shaped slices. Cut the cooked bamboo shoots and vegetarian chicken into rolling-cut chunks, and cut the cooked cauliflower into chestnut-sized pieces with a knife. Wash the sweet peppers, remove the seeds, and cut into comb-shaped slices; set aside.

Stir-fry

Place a wok over high heat, add the raw oil, and heat to 70% hot. Add all the prepared ingredients and stir-fry briefly, then add the minced ginger, cooking wine, soy sauce, white sugar, and stock. Bring to a boil, add the 'vegetarian sea cucumber' and MSG. Once boiling again, thicken with wet starch, drizzle with oil, and transfer to a serving plate.