Recipe Ingredient
- 500g sea cucumber
- 5g garlic (finely chopped)
- 10g ginger (sliced)
- 3g salt
- 200g prepared Chef Master Stock
- 1g dark soya sauce
- 40g carrots (peeled and sliced)
- 5g Chinese cooking wine
- 10g cornstarch (dissolved in 15g water)
- 35ml cooking oil
- 2-3 sprigs Chinese parsley (garnish)
Instructions
- CUT sea cucumbers lengthwise into halves and wash them thoroughly. Boil in water with 5g of ginger and simmer till the sea cucumbers are soft. Drain and rinse with cold water. Set aside.
- Heat cooking oil in a wok till hot. Saute garlic and remaining ginger till brown and fragrant.
- Add sea cucumber and sliced carrot. Stir-fry for a while. Add the master stock, salt, dark soya sauce and Chinese cooking wine.
- Stir to mix and simmer for about 10 to 15 minutes. Add cornstarch and stir to thicken gravy. Dish onto a plate and garnish with Chinese parsley. Serve hot.
