Braised Sea Cucumbers With Chinese Vegetables Food

BRAISED SEA CUCUMBERS WITH CHINESE VEGETABLES

Steps:

• PREPARATION.
• Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean, cut the Sea Cucumbers lengthwise and then into medium bite size pieces, set aside (See "NOTES" below if buying dry Sea Cucumbers).
• Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside.
• Cut the bamboo shoots into bite size pieces, set aside.
• In a small bowl "A" add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside.
• In a second small bowl "B" add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, ¾ cup stock, set aside.
• In a third small bowl "C" add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside.
• COOK INSTRUCTIONS.
• Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl "A" and stir-fry until it starts to release its fragrance.
• Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside.
• Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions , 6 slices ginger and stir-fry until it starts to release its fragrance.
• Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl "B.".
• Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half.
• Stir contents of bowl "C" and add to wok/pan to thicken.
• Add sesame oil and toss gently.
• Serve with white rice and perhaps another green vegetable of your choice, on the side.
• NOTES:.
• Store the Pre-soaked Sea Cucumbers in cold water and in the refrigerator until ready to use.
• If using dry Sea Cucumbers, you need to prepare it properly (re-constitute them), which can take several days See this URL - http://tinyurl.com/45zody .
• Read this interesting URL about Sea Cucumbers- http://tinyurl.com/4n5kvra .

HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES

Steps:

• Heat the olive oil in large pot over medium-high heat.
• Add tempeh and cook until browned, stirring often, about 5 minutes.
• Add garlic and ginger.
• Cook until fragrant, about 30 seconds.
• Stir in remaining ingredients except the snow peas.
• Reduce heat to low, cover and cook 15 minutes.
• Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
• Remove and place on a serving platter, over rice if desired.
• Enjoy!

BRAISED CUCUMBERS

Steps:

• Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
• Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper.