《家尝便梵》彩椒刺参

• 韩国干剌参 4 条，浸泡两天
• 青椒半个，切丝
• 红椒半个，切丝
• 黄椒半个，切丝
• 瘦肉 4 安士，切成肉丝
• 粟粉 1 茶匙
• 生抽 1 汤匙
• 蒜头 2 颗，切幼粒
• 姜，大约半寸长， 切幼粒
• 植物油 2 汤匙

• 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

• 绍酒 1 汤匙
• 生抽 1 汤匙
• 蠔油 1 汤匙
• 白糖 1 茶匙
• 粟粉 1 汤匙（加入 1/4 杯水作献汁）

• 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

• 镬 1 个

• 1 wok

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《家尝便梵》彩椒刺参
嘉宾：纽约市 Wong 东主及名厨 Simpson Wong

Stir-Fried Korean Sea Cucumbers with Pork and Peppers
Guest: Simpson Wong, owner and chief of Wong Restaurant

1. 浇开水，放进干刺参慢火煲 20 分钟，关火，合盖再焗 20 分钟。待水冷却后，把剌参连水，放进冰箱浸泡 1-2 天，每 12 小时左右换水， 至剌参柔软。可以用手掐一下，剌参全身有弹性即可 。视乎想吃较爽口还是软绵的剌参，可以浸泡久一点以涨发更多更柔软。
2. 把涨发回软的剌参开肚，除肠，清洗内腔，然后切成大约半寸的细段。
3. 瘦肉拌匀醃料（粟粉、生抽）后待用。
4. 烧热油镬，爆香蒜粒和姜米 30 秒，把醃好的瘦肉炒 1 分钟。
5. 加入青、红、黄椒和剌参段，再炒 1 分钟。
6. 再加入生抽、蠔油、绍酒、糖，再炒 30 炒至肉丝和剌参熟透。再加入生粉水，慢火煮至献汁浓稠即成。

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!

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《家尝便梵》彩椒刺参
嘉宾：纽约市 Wong 东主及名厨 Simpson Wong

Stir-Fried Korean Sea Cucumbers
with Pork and Peppers
Guest: Simpson Wong, owner and chief
of Wong Restaurant