Sea Cucumber in Oyster Sauce
繁體中文

Ingredients
Black sea cucumber (cut into 3cm x 5cm pieces)3 ea
Dried shiitake mushroom (rehydrated/remove stem/cut in half)6 small
Carrot (slice/cut into flower shape)8 slice
Cooked bamboo shoot (sliced)8 slice
Snow pea16 piece
Cooking oil1/4 cup
Oyster sauce1 portion
Chicken stock 2/3 cup
 蠔油海參圖片

Instructions
1.Prepare the Oyster Sauce . Cut the scallion in the recipe into 5cm/2" segments, use white part only.
2.Pat the sea cucumber dry with paper towels. /td>
3.Boil 2/3 full pot of water. Place in the carrot and cook over medium heat for 2 minutes. Add snow peas and cook for another 30 seconds. Drain the water and set the carrot and snow peas aside.
4.Heat 1/4 cup of oil in a non-stick pan. Add shiitake mushroom and bamboo shoot; tile the pan a little so they are soaked in the oil. Cook them over medium-high heat for 3 minutes then set them aside.
5.Place the sea cucumber in the same pan. Sauté until the liquid evaporates. Set the sea cumber aside.
6.Add part A from the Oyster Sauce in the same pan and cook over medium heat until aromatic. Add part B from the Oyster Sauce and chicken stock; bring the mixture to a boil.
7.Put in the sea cucumber, mushrooms and bamboo shoot; cook until the sauce is reduced to half. At last add the carrot and snow peas and mix until both are heated through. Serve immediately.



蠔油海參
ENGLISH

材料
刺參 (切成 3cm x 5cm 小塊)3 條
乾香菇 (泡軟/去蒂/對切成兩半)6 朵(小)
紅蘿蔔 (切片/刻印花)8 片
熟竹筍 (切片)8 片
荷蘭豆16 片
食用油1/4 杯
蠔油醬汁1 份
雞高湯 2/3 杯
 蠔油海參圖片

做法
1.準備蠔油醬汁，其中的蔥切成5cm/2"小段，只用蔥白。
2.海參用紙巾擦乾。
3.燒開2/3鍋水。放進胡蘿蔔用中火煮2分鐘，再加入荷蘭豆煮30秒。撈出胡蘿蔔和荷蘭豆備用。
4.不沾鍋內加入1/4杯油燒熱。放進香菇和筍片，將鍋子略微傾斜讓香菇和筍片集中在油裡炸3分鐘。夾出香菇和筍片放在一旁。
5.加入海參快炒到水份完全收乾，盛出備用。
6.原鍋加入蠔油醬汁A部份，用中火將蔥段和薑片煎香。放進蠔油醬汁B部份和雞高湯煮滾。
7.放入海參，香菇和筍片用中火煮到醬汁剩下一半，偶而翻動一下。最後加入紅蘿蔔和荷蘭豆炒熱即可。





最後更新 (Last Update): 12/23/2020
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