Ingredients
Soaked Sea Cucumber 454 g, Soaked Dried Chinese Mushroom 115g, Sliced Chinese bamboo shoots 140g, Sliced Ginger 2 pcs, Minced Garlic 1 tsp, Spring Onion few pcs
Seasoning
Amoy Gold Label Light Soy Sauce 1 1/3 tsp, Amoy Gold Label Dark Soy Sauce 1/2 tsp, Sugar 1/3 tsp, Amoy Pure Sesame Oil 1/2 tsp, Pepper to taste Seasoning for sea cucumber:Sliced ginger 2 pcs, Spring Onion 2 sprigs, Shao Xing wine 1 tsp Seasoning for Chinese mushroom: Amoy Premium Oyster Sauce 2tbsp, Water 1cup
Marinade
Thickening
Corn starch 1 tsp, Water 1 tbsp
Method
Clean the sea cucumber and cut into pieces. Heat oil, stir in seasoning for sea cucumber and adequate amount of water. Toss in sea cucumber and cook for 5 minutes, rinse and drain well.
Pan fry Chinese bamboo shoots and set aside.
Heat the oil, sauté the sliced ginger, minced garlic and Chinese mushroom. Add in seasoning for Chinese Mushroom and cook for 20 minutes with low heat.
Switch to medium-low heat, toss in sea cucumber, bamboo shoots & seasoning and mix well. Cook for 5 minutes, add thickening, spring onion, stir well and serve.
*1Cup = 250ml