Sea Cucumber in Brown Sauce

Name: Sea Cucumber in Brown Sauce (Hung shao hai shen)
Cuisine: Chinese
Ingredients: 5 slices ginger; 6 tablespoons soy sauce; 2 pounds sea cucumber (soaked); 5 green onion; ½ teaspoon sugar; 1 tablespoon cornstarch (make paste); 2 tablespoons wine; 6 tablespoons oil; ½ tablespoon sesame oil; 3-½ cups soup stock; 1 tablespoon cold water; 1 tablespoon cornstarch (make paste)

Hung shao hai shen

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 pounds sea cucumber (soaked)
5 green onion
5 slices

Asia
Taiwan
Hupeh
Sichuan
Hunan
Kweichow
Main course
Vegan
Western China

Method

Clean the soaked sea cucumber, cook with 1 green onion, 3 slices ginger, 1 tablespoon wine and 5 cups 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 10 minutes over low heat again.
Remove and discard stock. Slice each sea cucumber into 4 or 6 large pieces. Heat 2 table