This is s very simple dish that every Chinese family can relate and enjoy. It is not only flavourful but also has high nutritional value. Sea cucumber with its gelatinous texture is a delicacy in Chinese cuisines. It is believed to help to prevent from aging. Fish maw and pork tendons, on the other hand are a good source of collagen as it improves blood circulation, complexion and heals wound after an operation. A perfect dish ... especially for the festive new year dinner.
- 200 g pork cut into small chunks, marinate with soy sauce
- 100 g shitake mushrooms soaked till soft, cut into wedges
- 100 g dried fish maw soaked 1 hour in water, cut to 2 inch length
- 150 g dried pork tendon soaked 1 hour in water
- 300 g sea cucumber cut into big wedges
- 50 g dried shrimp soaked till soft, drained
- 2 stalks spring onion cut into strips
- 3 tbsp Oyster Sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp salt
- 2 cups hot water
- First heat up some oil in wok. Stir fry sea cucumber and spring onion, for about 3 minutes. Then set aside the sea cucumber for later...
- Get the full instructions at Huang Kitchen by Angie Liew