Shandong cuisine, one of the Eight Great Cuisines of China, is renowned for its emphasis on fresh ingredients and rich flavors. Among its many delights, scallionfried sea cucumber stands out as a delicacy that is both accessible and pleasing to the palate. This dish not only showcases the unique texture of sea cucumber but also highlights the sweet and aromatic notes of scallions, making it an inviting option for both seasoned cooks and culinary novices. In this article, we will guide you through a popular and easy recipe to recreate this Shandong classic in your own kitchen.
Ingredients
To whip up this delicious scallionfried sea cucumber, you will need the following ingredients:
Sea Cucumber: 200 grams (dried sea cucumber, prepared by soaking and cooking)
Scallions: 45 stalks (chopped into 1inch pieces)
Garlic: 2 cloves (minced)
Ginger: 1 small piece (sliced thinly)
Soy Sauce: 2 tablespoons
Shaoxing Wine: 1 tablespoon (optional, for flavor)
Salt: To taste
Sugar: A pinch (optional, to balance flavors)
Cooking Oil: 2 tablespoons
Cornstarch: 1 tablespoon (optional, for thickening sauce)
Preparation Steps
1. Prepare the Sea Cucumber:
If using dried sea cucumber, soak it in water for 23 days, changing the water regularly until it softens. Boil in salted water until tender, about 1 hour. Cool and slice into thick pieces.
2. StirFrying:
Heat a wok over mediumhigh heat and add cooking oil. Once the oil is hot, add minced garlic and sliced ginger, stirring quickly to release their fragrant flavors.
3. Adding Sea Cucumber:
Gently add the sliced sea cucumber to the wok. Stirfry for about 23 minutes until it’s heated through and absorbs the flavors from the garlic and ginger.
4. Incorporating Scallions:
Add chopped scallions to the wok, followed by the soy sauce, Shaoxing wine, and a pinch of sugar if desired. Stirfry quickly for another 2 minutes, allowing the scallions to soften slightly but still retain their vibrant green color.
5. Thickening the Sauce (Optional):
If you prefer a thicker sauce, mix cornstarch with a bit of water and pour it into the wok. This will give a glossy finish to the dish and help the flavors cling to the sea cucumber.
6. Final Seasoning:
Taste and adjust with salt if needed. Stirfry for another minute to ensure everything is wellcombined.
7. Serve:
Transfer the scallionfried sea cucumber to a serving plate. This dish pairs well with steamed rice to soak up the delicious soybased sauce.
Tips for Success
Primary Ingredient Quality: The quality of the sea cucumber significantly impacts the dish. Look for fresh or highquality dried sea cucumbers from reputable sources.
Adjust Flavor: Feel free to tweak the sauce components according to your taste. Some chefs add oyster sauce for enhanced umami.
Vegetarian Version: For a vegetarian alternative, replace sea cucumber with eggplant or mushrooms, keeping the rest of the ingredients the same.
Conclusion
Scallionfried sea cucumber encapsulates the essence of Shandong cuisine with its harmonious blend of textures and rich flavors. Whether you’re hosting a dinner party or looking for an exciting weeknight meal, this dish is surprisingly simple to make and sure to impress. Try this recipe and bring a slice of coastal Chinese flavors to your table. Happy cooking!