Braised Stuffed Sea Cucumbers

Ingredients:

4 large sea cucumbers

200g chopped pork

2T cornstarch

2T chopped, fried dried brill fish*

8 toothpicks

1/2T rice wine
Mixture1(2 stalks green onion, 2 stalks ginger root, 1T rice wine, 4C water)

Mixture2(1t salt, 1/4t black pepper, 1t sesame oil, 1T rice wine, 1T water)

Mixture3(3C stock, 1/2t salt, 1/2t sesame oil, 1/4t black pepper)

Mixture4(1t cornstarch, 1/4C evaporated milk or water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Heat pan and 1T oil; stir-fry green onion and ginger in Mixture1; add wine and water and bring to a boil; add sea cucumbers and cook 5 minutes over medium heat; remove sea cucumber and drain (discard liquid).

2)Mix Mixture2 with chopped pork; add cornstarch and chopped dried fish; throw mixture lightly against the inside of bowl to combine ingredients thoroughly (filling).

3)Dust inside of each sea cucumber with cornstarch and stuff with chopped pork filling. Pierce the middle of each sea cucumber with 2 toothpicks to secure the filling inside the sea cucumber.

4)Reheat pan and 2T oil; add 1/2T rice wine and Mixture3; when mixture begins to boil add stuffed sea cucumbers; cover and simmer 25 minutes over low heat until liquid has reduced to about 1 cup; remove sea cucumbers to serving plate (discard toothpicks). Heat the remaining liquid and add Mixture4 to thicken. Pour over sea cucumbers and serve.

Remark:

*Dried brill fish ("bien yu gan") is available at Chinese grocery stores. Deep-fry in oil over low heat until golden brown and remove, drain and chop finely.

**Sea cucumbers are available in dry form in Chinese grocery stores. Must first be pre-conditioned; rinse and place in water to cover; bring water to a boil and lower heat; simmer 5 minutes. Remove pan from heat and when water has cooled, remove sea cucumbers, rinse and place in fresh water to cover; let soak overnight. Place pan with soaking cucumbers over heat and repeat procedure 3 or 4 times until soft. Use as directed in recipes.

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