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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Fish and Seafood>> Sea
Cucumbers with carrot
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| 1 lb. (500g) fresh or reconstituted
sea cucumbers |
| 1 carrot |
| 5 fl oz (500ml) melted lard
or vegetable oil |
| 1/2 tsp. scallions, shredded
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| 1/2 tsp. ginger, shredded
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| 1/4 tsp. garlic, sliced |
| 1 tsp. rice wine |
| 1 tbsp soy sauce |
| 4 fl oz (120ml) high stock
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| 1/2 tsp. sugar |
| 1 tsp. salt, or to taste |
| 1 tbsp cornstarch (cornflour)
dissolved in 2 tsp. water |
| 1/4 tsp. sesame oil |
| 1/4 tsp. MSG (optional) |
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 Cut the sea cucumbers open at
the stomach and clean. Wash well
and slice. Blanch in boiling water
for 1 minute, remove, and drain.
Slice the carrot thinly.
- Heat the oil in a wok to about
350oF (170oC),
or until a piece of scallion green
or ginger sizzles and moves around
when tossed into the oil. Add
the sea cucumber and deep-fry
for 30 seconds. Remove, drain,
and set aside.
- Pour all but a thin film of
oil out of the wok. Heat the oil,
add the scallion, ginger and garlic.
Add the carrot slices. Stir ,
then, add the rice wine, soy sauce,
stock, sea cucumber, sugar, MSG(optional),
and salt. When the stock comes
to a boil, add the cornstarch
mixture and cook, stirring, until
thickened. Sprinkle with the sesame
oil. Remove and serve.
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