BRAISED SEA CUCUMBER
Ingredients
2 cups dry sea cucumber - soaked overnight in hot boiling water to soften and diced 1/2"
1/2 cup medium-sized carrots - diced 1/3 "
1 /2 cup frozen green peas (defrosted)
1/2 cup of Pechay Baguio (white part only) - sliced 1/2"
1/2 cup shrimps - sliced 1/3 "
1 tablespoon minced garlic
1 tablespoon cornstarch (dissolved in 3 tablespoon water)
2 tablespoon soy sauce
2 tablespoon oyster sauce
1/2 teaspoon salt
2 tablespoons cooking oil
dash of sesame oil
Procedure
Heat a wok over high heat and quickly brown the garlic. Add the sea cucumber and cook for about 2 minutes. Add shrimps and cook for about 1 minute, Add carrots, sweet peas, and white of pechay baguio. Season with soy sauce, oyster sauce, and salt. Add cornstarch and mix quickly with a wooden spatula. Splash with sesame oil, swirl it around, and transfer to a serving platter.
*Serve Immediately
*Serves 2 to 4
2 cups dry sea cucumber - soaked overnight in hot boiling water to soften and diced 1/2"
1/2 cup medium-sized carrots - diced 1/3 "
1 /2 cup frozen green peas (defrosted)
1/2 cup of Pechay Baguio (white part only) - sliced 1/2"
1/2 cup shrimps - sliced 1/3 "
1 tablespoon minced garlic
1 tablespoon cornstarch (dissolved in 3 tablespoon water)
2 tablespoon soy sauce
2 tablespoon oyster sauce
1/2 teaspoon salt
2 tablespoons cooking oil
dash of sesame oil
Procedure
Heat a wok over high heat and quickly brown the garlic. Add the sea cucumber and cook for about 2 minutes. Add shrimps and cook for about 1 minute, Add carrots, sweet peas, and white of pechay baguio. Season with soy sauce, oyster sauce, and salt. Add cornstarch and mix quickly with a wooden spatula. Splash with sesame oil, swirl it around, and transfer to a serving platter.
*Serve Immediately
*Serves 2 to 4
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