3 dried sea cucumber, softened
1 stalk scallion
4 Chinese dried mushrooms (soften)
¼ oz. bamboo shoots
2 cloves sliced garlic
½ tsp ginger, finely chopped
4 tbsps rice wine
1 tbsp soy sauce
½ tsp caramel sauce
Dash of MSG
½ cup chicken stock
2 tbsps cornstarch dissolved in cold water
1 tbsp sesame oil
1. Divide the softened sea cucumber into 3. Cut the mushrooms into 2 (if large, into 4) and score the edge. Cut the bamboo shoot into 2 and slice each half length wise into 1/16 inch thick. Cut the scallion into 2 ½ inch long pieces and then cut each pieces lengthwise into 2.
2. Pass the sea cucumber through boiling water.
3. Heat a wok till it begins to smoke, oil with 2 cups of oil and drain. Pour 2 tbsp of fresh oil and stir fry the scallion. When the color turns brown, add the garlic and ginger and stir fry. When the aroma is released, pour in the seasonings A, bring to a boil and remove the scum.
4. Add the sea cucumber, Chinese mushroom and bamboo shoots and cook for 3 to 4 minutes. Pour in the cornstarch dissolved in cold water gradually, shaking the wok. When the liquid thickens, add 2 tbsps of sesame oil and cooking oil, stir and serve.
Notes: Since sea cucumber sometimes melts or loses its taste when it contacts with oil, it has to be carefully treated.