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, .

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