Photograph of the finished Pak Choi Stir-Fried with Sea Cucumber

Vietnam · Cải thìa xào hải sâm

Pak Choi Stir-Fried with Sea Cucumber

1 hr Hands-on time + 48 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea cucumber Sea cucumber 600 g
  • Photograph of Bok choy Bok choy 720 g
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Ginger Ginger 60 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Shaoxing Wine Shaoxing Wine 80 ml
  • Photograph of Cornstarch Cornstarch 40 g
  • Photograph of Chicken broth Chicken broth 600 ml
  • Photograph of Oil Oil 100 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak dried sea cucumbers for 48 hours, changing the water four times. Absolutely avoid any contact with oil, as oil will cause the sea cucumbers to rot.
  2. 2 Boil the sea cucumber with ginger and onion for 20 minutes, then clean out the intestines and cut into pieces.
  3. 3 Blanch the bok choy for 60 seconds, then soak it in ice water to keep the stems crisp and green.
  4. 4 Sauté the ginger, then pour in Shaoxing wine, add the sea cucumber and simmer in chicken broth for 12 minutes.
  5. 5 Mix cornstarch to coat the sauce with a glossy layer, then arrange the bok choy around the plate and drizzle with the sauce and sea cucumber.
Start cooking