Sea Cucumber, Ｍushroom and Ｗood Ｅar in high stock

My latest craving is sea cucumber. I usually buy my meat fresh because I don't like the defrost from freezer taste. However, sea cucumber is one of the few meats that still taste good after defrosting. Just make sure you wash these suckers thoroughly before you cook them and you will have a great dish to serve. I named this dish "...in high stock" because the stock that I used is very rich (pork bones cooked overnight).

Ingredients :

2 lbs Sea cucumber, soaked

3 whole shitake mushroom, soaked

3 whole wood ears, soaked
5 Green onion
5 slices Ginger
4 tbsp Soy sauce
2 tbsp Wine
1/2 tsp Sugar

1 tsp salt
1 tbsp Cornstarch, mix with 1 tbsp cold water
1 1/2 cup soup stock
1/2 tbsp Sesame oil

Method :

1) Clean the soaked sea cucumber.

2) Cook with 1 green onion, 3 slices ginger, 1 tablespoon wine and 5 cups of cold water about 20 minutes over low heat.

3) Discard the water, ginger and onion.

4) Heat 1 tbsp oil in frying pan, fry 3 green onion, 2 slices ginger and then add sea cucumber, mushroom and wood ear.

5) Add wine, soy sauce, salt, sugar and soup stock, cook for about 3 minutes.

6) Thicken with cornstarch paste.

７）Add sesame oil.

8)　Pour in platter. Serve.

Note: If you purchase the dried sea cucumber, make sure you soak it well and wash and resoak. This website shows you the steps prepare sea cucumber for cooking: http://eatfirstthinklater.blogspot.com/2007/02/sea-cucumbers.html