Sea Cucumber Stir Fry
Sea Cucumber Stir Fry
Ingredients
3-4 boiled sea cucumber, scrubbed and rinsed*
1/2 can of baby corn, drained
4-6 fresh or rehydrated shiitake mushrooms, sliced
1/2 onion, sliced
2 green onions, finely sliced
1/2 can of water chestnuts, drained
1/2 green bell pepper, chopped bite-size
1/2 red bell pepper, chopped bite-size
1 cup eggplant, chopped bite-size
1 cup broccoli, chopped bite-size
1 cup cilantro, de-stemmed and chopped
1 cup fresh basil, torn
1/2 cup bamboo shoots, drained
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 thumb ginger, peeled and minced
2 cloves garlic, minced
1 spicy birds-eye chili or other hot pepper, minced
1 tablespoon soy sauce
1 tablespoon of neutral high-heat oil
*See "Preparing Fresh Sea Cucumber" for boiling instructions
Chop boiled sea cucumbers into bite-size pieces after a scrub and rinse. Cut and discard the mouthpart structures.
In a large skillet or wok over medium-high heat, add oil, followed by ginger and garlic when oil is hot.
Add onion and stir aromatics, lowering heat to avoid burning the garlic.
After 1 minute, add shiitake mushrooms, sea cucumber, oyster sauce, and soy sauce.
Stir frequently for 2-3 minutes, then add bell peppers, eggplant, and broccoli, as well as canned vegetables.
Cook for 5 minutes, stirring frequently.
Add hot chili pepper, toss, and cook for 2 minutes, then remove from heat.
Drizzle and toss in sesame oil, plate, and top with green onion and cilantro.
Recipe from Fishful Future
Photo by Jake Stein