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293 Simple and Delicious China Food Recipes, Download Now.
 
Chinese food recipe >> Fish and Seafood>> Sea Cucumbers with carrot
INGREDIENTS
 
1 lb. (500g) fresh or reconstituted sea cucumbers
1 carrot
5 fl oz (500ml) melted lard or vegetable oil
1/2 tsp. scallions, shredded
1/2 tsp. ginger, shredded
1/4 tsp. garlic, sliced
1 tsp. rice wine
1 tbsp soy sauce
4 fl oz (120ml) high stock
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)
RECIPE
 
  1. 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.
  2. 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.
  3. 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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