Braised Sea Cucumbers With Mushrooms

Ingredients: Mixture (1) 1/2 tbsp. rice wine 2 stalks green onions 4 slices ginger 1/4 tsp. MSG (optional) 3 pre-conditioned sea cucumbers (1 lb) 2 cups water 6 green onions (1 and 1/4 sections) 6 slices ginger, oil snowpea pods and sliced carrots Mixture (2) 3 tbsps. soy sauce 1 tsp. sugar 3/4 cup stock 3 large Chinese black mushrooms 2/3 cup bamboo shoots (bite-size pieces) 1 tsp. rice wine Mixture (3) 1 tbsp. cornstarch 1 tbsp. water 1/2 tsp. sesame oil Preparation: Cut each cucumber lengthwise in half, cut diagonally into 6 sections. Soften black mushrooms in warm water, remove and discard stems. Squeeze out water. Heat wok or pan and add 1 tbsp. oil. Add mixture (1) and stir-fry until fragrant. Add 2 cups water and heat to boil. Add prepared sea cucumbers, cook for 3 minutes, then remove from heat and drain. Set mixture aside. Heat pan and add 3 tbsps oil until very hot. Add sliced onions, ginger and stir-fry until fragrant. Add the sea cucumbers, rice wine, black mushrooms, bamboo shoots and carrots, and mixture (2). Simmer covered for 10 minutes over low heat, or until the liquid is almost half of original amount. Add mixture (3) to thicken. Add snowpea pods, sesame oil, and toss lightly until pods are crispy tender. Remove to a serving plate and serve immediately. To learn more about the sea cucumber, read the ORIENT article on this unique creature.

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