Wineshark Home Cooking - Sea Cucumber and Mushrooms over Crispy Rice Cakes 雜菌海參鍋巴

Ingredients (for 4):

• Sea cucumber - 300g
• Mixed mushroom - 300g
• Crispy rice cake - 8 pieces
• Garlic - 1 tbsp
• Chicken stock - 250ml
• Oyster sauce - 1 tbsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Tapioca starch - 1 tbsp
• Sesame oil - 1 tsp

Procedures:

1. Prepare the sea cucumber to the right texture. Then cut into slices.

2. Cut the garlic finely.

3. Cut the spring onion into small pieces.

4. Wash the mushroom and blanch briefly in hot water. Then remove and drip dry.

5. Heat the wok with 2 tbsp of oil, then add in the minced garlic.

6. Add in the sea cucumber, mixed mushroom, and chicken stock to cook for 2 minutes.

7. Add in oyster sauce, salt and sugar. Mix well.

8. Mix the tapioca starch with some water, then pour in gradually to thicken the sauce. Turn off the heat and then add sesame oil and mix well.

9. Remove on the serving plate, and then sprinkle with chopped spring onion.