Stir-Fried Sea Cucumber and Shrimp Eggs

Ingredients:

2t chopped green onion

1t chopped ginger root

1.5T dried shrimp eggs
Mixture1(4 sea cucumbers*, 1/2T rice wine, 3 stalks green onion, 4 slices ginger root, 2C water)

Mixture2(1/2t sugar, 2T soy sauce, 1T lard, 1/2t sesame oil, 1t rice wine, 3/4C stock)

Mixture3(1T cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut each sea cucumbers into 4 pieces; add to Mixture1 and cook 10 minutes over medium heat; remove and drain (discard liquid).

2)Heat pan and 3T oil; stir-fry green onion and ginger until fragrant; add sea cucumber, shrimp eggs and Mixture2; cook 10 minutes over medium heat. Add Mixture3 to thicken and toss lightly to mix ingredients; remove to serving plate and serve.

Remark:

*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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