《家嘗便梵》彩椒刺蔘

Fun With Fanny: Cooking with Korean Ingredients
    — Stir-Fried Korean Sea Cucumbers with Pork and Peppers

《家嘗便梵》彩椒刺蔘 Stir-Fried Korean Sea Cucumbers with Pork and Peppers | Fun With Fanny: Cooking with Korean Ingredients

供 4 人份

Serves: 4

主要材料

  • 韓國乾剌蔘 4 條,浸泡兩天
  • 青椒半個,切絲
  • 紅椒半個,切絲
  • 黃椒半個,切絲
  • 瘦肉 4 安士,切成肉絲
    • 粟粉 1 茶匙
    • 生抽 1 湯匙
  • 蒜頭 2 顆,切幼粒
  • 薑,大約半寸長, 切幼粒
  • 植物油 2 湯匙

Ingredients

  • 4 pieces small spiky sea cucumbers, re-hydrated and soaked for 2 days
  • Half green bell pepper, sliced
  • Half red bell pepper, sliced
  • Half yellow bell pepper, sliced
  • 4 oz. pork tenderloin, cut into thin strips
    • 1 teaspoon cornstarch
    • 1 tablespoon soy sauce
  • 2 cloves of garlic, thinly sliced
  • 1/2 inch piece of ginger root, thinly sliced
  • 2 tablespoons vegetable oil

獻汁成分

  • 紹酒 1 湯匙
  • 生抽 1 湯匙
  • 蠔油 1 湯匙
  • 白糖 1 茶匙
  • 粟粉 1 湯匙(加入 1/4 杯水作獻汁)

Sauce Ingredients

  • 1 tablespoon Shaoxing cooking wine
  • 1 tablespoon soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch, mixed into a slurry with 1/4 cup water

器皿工具

  • 鑊 1 個

Special Equipment

  • 1 wok

YouTube
 

《家嘗便梵》彩椒刺蔘
嘉賓:紐約市 Wong 東主及名廚 Simpson Wong

Stir-Fried Korean Sea Cucumbers
with Pork and Peppers

Guest: Simpson Wong, owner and chief
of Wong Restaurant

烹煮步驟

  1. 澆開水,放進乾刺蔘慢火煲 20 分鐘,關火,合蓋再焗 20 分鐘。待水冷卻後,把剌蔘連水,放進冰箱浸泡 1-2 天,每 12 小時左右換水, 至剌蔘柔軟。可以用手掐一下,剌蔘全身有彈性即可 。視乎想吃較爽口還是軟綿的剌蔘,可以浸泡久一點以漲發更多更柔軟。
  2. 把漲發回軟的剌蔘開肚,除腸,清洗內腔,然後切成大約半寸的細段。
  3. 瘦肉拌勻醃料(粟粉、生抽)後待用。
  4. 燒熱油鑊,爆香蒜粒和薑米 30 秒,把醃好的瘦肉炒 1 分鐘。
  5. 加入青、紅、黃椒和剌蔘段,再炒 1 分鐘。
  6. 再加入生抽、蠔油、紹酒、糖,再炒 30 炒至肉絲和剌蔘熟透。再加入生粉水,慢火煮至獻汁濃稠即成。

Directions

  1. Rehydrate the sea cucumbers by placing a pot of water on the stove and heating it to a boil. Put the sea cucumbers in the pot, and simmer on medium-low heat for about 20 mins. Turn the heat off after 20 mins and cover the pot. Soak the sea cucumbers for up to 12 hours or overnight in the pot, allowing the liquid to cool down to room temperature. After 12 hours, drain and place the sea cucumbers in a bowl and replace with fresh water. Keep soaking the sea cucumbers in the refrigerator for 1-2 days. Check on the consistency by squeezing the center of the sea cucumber. They will be ready to use when the center is the consistency of soft rubber and the surface is slippery and slimy.
  2. When ready to use, drain and cut a slit from end to end on the underside of each sea cucumber. Remove the intestines and rinse with cold water to clean the insides completely. Slice into ½ inch pieces on the bias and set aside.
  3. Marinate the pork in a small bowl with cornstarch and soy sauce and set aside.
  4. Heat a wok at med-high heat and swirl in the vegetable oil. Add the garlic and ginger slices and stir-fry for about thirty seconds. Add the pork to the wok and stir fry for about 1 minute.
  5. Add all the pepper slices and sea cucumbers to the wok and stir-fry for about another minute.
  6. Add the sauce ingredients: shaoxing rice wine, oysters sauce, soy sauce, and sugar, and stir-fry for another 30 seconds or until the sea cucumbers are heated through and the pork is cooked. Add the cornstarch slurry and stir fry until the sauce thickens. Plate the dish onto a family size platter, serve hot, and enjoy!

Youku 优酷
 

《家嘗便梵》彩椒刺蔘
嘉賓:紐約市 Wong 東主及名廚 Simpson Wong

Stir-Fried Korean Sea Cucumbers
with Pork and Peppers

Guest: Simpson Wong, owner and chief
of Wong Restaurant

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