Sweet-and-pungent beche-de-mer
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Beche-de-mer | |
| 1 | cup | Bamboo shoots |
| 3 | Leeks | |
| 4 | tablespoons | Sugar |
| 4 | tablespoons | Soy sauce |
| 3 | tablespoons | Sherry |
| 3 | tablespoons | Vinegar |
| ½ | cup | Stock (up to) |
| 3 | tablespoons | Oil |
| 2 | teaspoons | Cornstarch |
| ¼ | cup | Water |
Directions
1. Soak beche-de-mer. Split in half.
2. Slice bamboo shoots. Cut leeks in 3-inch sections.
3. Combine sugar, soy sauce, sherry, vinegar and stock.
4. Heat oil. Add leek and bamboo shoots; stir-fry 2 to 3 minutes. Add soaked beche-de-mer and stir-fry 1 minute more.
5. Stir in sugar-soy mixture and heat quickly. Then simmer, covered, 15 minutes.
6. Blend cornstarch and cold water to a paste; then stir in to thicken.
VARIATIONS:
1. For the leeks, substitute 1 scallion stalk, 1 garlic clove and 1 slice fresh ginger root, all minced.
2. For the sugar-soy mixture in step 3, substitute ½ cup stock, 1 tablespoon sherry, 1 teaspoon soy sauce and ½ teaspoon salt.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .