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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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