Ingredients with Measurements:
- 1 pound sea cucumber, rehydrated
- 1 block firm tofu, cut into cubes
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rehydrated sea cucumber and cut into bite-sized pieces.
2. In a small bowl, mix together soy sauce, oyster sauce, sugar, and cornstarch. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat.
4. Add garlic and ginger and stir-fry for 30 seconds.
5. Add sea cucumber and stir-fry for 2-3 minutes until slightly browned.
6. Add tofu and stir-fry for another 2-3 minutes until slightly browned.
7. Add bell peppers and onion and stir-fry for 2-3 minutes until vegetables are slightly softened.
8. Pour in the sauce mixture and stir-fry for another 1-2 minutes until the sauce thickens and coats the ingredients.
9. Season with salt and pepper to taste.
10. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 12g
- Carbohydrates: 16g
- Protein: 18g
- Fiber: 4g
- Sugar: 6g
Substitutions for ingredients:
- Sea cucumber can be substituted with squid or shrimp.
- Firm tofu can be substituted with silken tofu or chicken breast.
- Red and green bell peppers can be substituted with any color of bell peppers or other vegetables such as broccoli, carrots, or mushrooms.
Variations:
- Add chili flakes or hot sauce for a spicy kick.
- Add cashews or peanuts for extra crunch.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
Tips and tricks:
- Rehydrate sea cucumber by soaking it in water overnight or for at least 6 hours.
- Use a non-stick wok or skillet to prevent sticking.
- Cut all ingredients into similar sizes for even cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with sesame seeds or sliced red chili peppers.
Garnishes:
- Chopped green onions, sesame seeds, sliced red chili peppers, cashews, or peanuts.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables or a salad.
Suggested side dishes:
- Stir-fried bok choy or broccoli
- Steamed rice or noodles
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the sea cucumber is too tough, soak it in water for a longer period of time.
Food safety advice:
- Make sure to thoroughly rehydrate the sea cucumber before cooking.
- Cook all ingredients to a safe internal temperature of 165°F.
Food history:
- Sea cucumber is a popular ingredient in Chinese cuisine and is believed to have many health benefits.
Flavor profiles:
- Salty, savory, slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese