Sea Cucumber with Beef-balls
Sea Cucumber with Beef-balls features braises seasoned Beef-balls with gelatinous Chinese Sea Cucumbers and umami-rich Shiitake Mushrooms.
Chicken Stock, Chinese Black Mushrooms, Garlic Paste, Rice Wine, Scallion, Ground Beef, Dried Sea Cucumber
Medium Sea Cucumber
Medium dried Chinese Black Mushrooms
each Salt and Pepper;
– 2 tsp. Cornstarch mixed to a slurry in Water;
Mix together the ground beef, scallion, ginger, salt and pepper and form small, walnut sized balls.
Lightly fry the balls until just browned and set aside.
Slice the Mushroom caps into strips, then slice the Sea Cucumber in half lengthwise, and then slice each half crosswise into thin slices.
Sauté the sea cucumber pieces in a little oil over moderate heat and, when they take on a little color, stir in the garlic and fry a little longer until the aroma rises.
Add the mushrooms, stock, soy sauce, sugar and rice wine and when the pan begins to boil, turn down the heat to low.
Simmer the dish until the liquid has reduced by half and then add in the meatballs.
Continue to cook until the meatballs are cooked through and then turn up the heat to a boil.
Thicken the sauce with the Cornstarch slurry, plate, garnishing with Scallion slices if desired, and serve while still hot.
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