Sweet-and-pungent Beche-de-mer
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 8 | Beche-de-mer | |
| 1 | c | Bamboo shoots |
| 3 | Leeks | |
| 4 | T | Sugar |
| 4 | T | Soy sauce |
| 3 | T | Sherry |
| 3 | T | Vinegar |
| 1/2 | c | Stock |
| 2 | up to | |
| 3 | T | Oil |
| 2 | t | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Soak beche-de-mer. Split in half. Slice bamboo shoots. Cut leeks in 3-inch sections. Combine sugar, soy sauce, sherry, vinegar and stock. Heat oil. Add leek and bamboo shoots; stir-fry 2 to 3 minutes. Add soaked beche-de-mer and stir-fry 1 minute more. Stir in sugar-soy mixture and heat quickly. Then simmer, covered, 15 minutes. Blend cornstarch and cold water to a paste; then stir in to thicken. VARIATIONS: For the leeks, substitute 1 scallion stalk, 1 garlic clove and 1 slice fresh ginger root, all minced. For the sugar-soy mixture in step 3, substitute 1/2 cup stock, 1 tablespoon sherry, 1 teaspoon soy sauce and 1/2 teaspoon salt. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 111
Total Fat: 12.5g
Cholesterol: 1.9mg
Sodium: 1883.7mg
Potassium: 387.5mg
Carbohydrates: 29g
Fiber: 1.8g
Sugar: 16.8g
Protein: 6.6g