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.

A Little about the Sea Cucumber

It is cylindrical, cucumber or sausage-shaped, hence its name sea cucumber. It is found in all seas of the world, at all depths usually lying on the bottom on one flattened side, abounding on the British and European coasts, and from Nantucket northward to the rocky coasts of northern Massachusetts and Maine.

It is definitely not a plant, but a marine animal---the same class as sea-urchins, sea lilies, sea stars, brittle stars, or starfish.

It can grow 3 to 4 inches thick, ranging in length from 1-inch to almost five feet, often brownish, but may range in color from black to bright yellow and red stripes.

Scientifically called holothurians, class of the phylum echinodermata (from the Greek word echinos, a hedgehog, and derma, meaning skin), they have elongated tubular bodies that are rubbery and without bony skeletons. There are more than 500 species of sea cucumbers, and some of the larger species are considered delicacies in the Orient and are used in the preparation of soups and some other delicate specialty dishes. When cooked, it is soft, cartilaginous, almost transparent, absorbing all the flavors of the sauce and the other ingredients. It is certainly a must-try for the adventurous taste buds, and for the Asian cuisine-intrigued cooks.

Sea cucumbers are available frozen or dried. If dried, you must pre-condition before cooking: Place the sea cucumbers in a pot and add cold water to cover. Soak for at least 12 hours. Then cook over low heat for 1 to 2 hours. Add more water, as necessary, to make sure that the water always covers the cucumbers. Remove from heat and let cool to room temperature. Drain. Cut on one side down the length of the cucumbers, and remove the entrails. Scrape out the insides. Place the cucumbers in cold water to cover and soak again for 1 to 2 hours. Rinse well and then use in the recipe. Try this recipe shared by owner and Chef Peter Lee of Gold Garden Restaurant,a popular Chinese restaurant in Longwood, Florida.

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Posted August 17, 2003