Ingredients with Measurements:
- 1 large sea cucumber, soaked and sliced
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 2 red chili peppers, sliced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large wok or frying pan
Step-by-step instructions:
1. Rinse the sliced sea cucumber and pat dry with paper towels.
2. In a shallow dish, coat the sea cucumber slices with cornstarch.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat.
4. Fry the sea cucumber slices until golden brown and crispy, about 3-4 minutes per side.
5. Remove the sea cucumber from the wok and set aside on a paper towel-lined plate.
6. In the same wok, add the minced garlic and sliced chili peppers. Stir-fry for 1-2 minutes until fragrant.
7. In a small bowl, whisk together the soy sauce, rice vinegar, honey, water, and cornstarch.
8. Pour the sauce into the wok and bring to a boil, stirring constantly.
9. Add the fried sea cucumber back into the wok and toss to coat with the sauce.
10. Season with salt and pepper to taste.
11. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
- Boiling for the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 38g
- Protein: 10g
Substitutions for ingredients:
- Instead of sea cucumber, you can use squid or shrimp.
- Instead of cornstarch, you can use potato starch or rice flour.
- Instead of vegetable oil, you can use peanut oil or canola oil.
- Instead of red chili peppers, you can use green chili peppers or jalapenos.
Variations:
- Add sliced onions and bell peppers for a more colorful dish.
- Use oyster sauce instead of soy sauce for a richer flavor.
- Add chopped scallions for a fresh taste.
Tips and tricks:
- Soak the sea cucumber in water for at least 2 hours before slicing to soften it.
- Pat dry the sea cucumber slices with paper towels to remove excess moisture before coating with cornstarch.
- Fry the sea cucumber in small batches to avoid overcrowding the wok.
- Use a slotted spoon to remove the fried sea cucumber from the wok to prevent excess oil from getting into the sauce.
Storage instructions:
- Store any leftover fried sea cucumber in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover fried sea cucumber in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the Fried Jade Rabbit Sea Cucumber with Chili and Garlic on a bed of steamed rice.
- Garnish with chopped cilantro or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried bok choy with garlic and ginger
- Steamed broccoli with oyster sauce
- Cold cucumber salad with sesame dressing
Troubleshooting advice:
- If the sea cucumber is too tough, soak it in water for a longer period of time to soften it.
- If the cornstarch coating is not crispy enough, increase the heat of the oil and fry for a longer time.
Food safety advice:
- Make sure to cook the sea cucumber thoroughly to avoid any risk of foodborne illness.
- Use a food thermometer to ensure that the internal temperature of the sea cucumber reaches at least 145°F.
Food history:
- Sea cucumber is a popular ingredient in Chinese cuisine and is believed to have various health benefits.
Flavor profiles:
- The Fried Jade Rabbit Sea Cucumber with Chili and Garlic is savory, crispy, and slightly sweet with a hint of spice from the chili peppers.
Serving suggestions:
- This dish is perfect for a family-style dinner or a special occasion.
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