For a long time, Japanese people did not appreciate the value of sea cucumber –…
The lush greenness of Vietnam produces a wide range of vegetables and herbs that impart a fresh taste and fragrance to its cooking. Hence lots of vegetables are consumed and are cooked as main dishes in every meal. Vegetables are grown sparingly in most places but the biggest selection is grown around Da Lat where the climate allows for both tropical and temperate crops to be grown.
SEA CUCUMBER IN BROWN SAUCE RECIPE
Clean the soaked sea cucumber, cook with 1 green onion, 3 slices ginger, 1 tablespoon wine and 5 cups of cold water about 20 minutes over low heat.
- 2 lbs Sea cucumber, soaked
- 5 Green onion
- 5 slices ginger
- 6 tbsp Soy sauce
- 2 tbsp Wine
- 6 tbsp Oil
- 1/2 tbsp Sugar
- 1 tbsp Cornstarch mix with 1 tablespoon cold water
- 3 1/2 cups Soup stock
- 1/2 tbsp Sesame oil
- Clean the soaked sea cucumber, cook with 1 green onion, 3 slices ginger, 1 tablespoon wine and 5 cups of cold water about 20 minutes over low heat.
- Discard the water, ginger and onion. To the sea cucumber, add 3 cups soup stock and cook for 10 minutes over low heat again.
- Remove and discard stock. Slice each sea cucumber into 4 or 6 larges pieces. Heat 2 tablespoons oil and fry sea cucumber. Add 2 tablespoons soy sauce and cook about 1 minute. Remove and discard the sauce.
- Heat 4 tablespoons oil in frying pan, fry 3 green onion, 2 slices ginger and then add sea cucumber. Splash 1 tablespoon wine and 4 tablespoons soy sauce, 1/2 teaspoon sugar and 1/2 cup soup stock, cook for about 3 minutes.
- Thicken with cornstarch paste, add sesame oil.
- Pour in platter. Serve.