Side Pannel
Sweet-And-Pungent Beche-De-Mer
Sweet-And-Pungent Beche-De-Mer
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 8 Beche-de-mer
- 1 c Bamboo shoots
- 3 Leeks
- 4 tb Sugar
- 4 tb Soy sauce
- 3 tb Sherry
- 3 tb Vinegar
- 1/2 c Stock
- 2 -(up to)
- 3 tb Oil
- 2 ts Cornstarch
- 1/4 c Water
Directions
1. Soak beche-de-mer. Split in half.
2. Slice bamboo shoots. Cut leeks in 3-inch sections.
3. Combine sugar, soy sauce, sherry, vinegar and stock.
4. Heat oil. Add leek and bamboo shoots; stir-fry 2 to 3 minutes. Add
soaked beche-de-mer and stir-fry 1 minute more.
5. Stir in sugar-soy mixture and heat quickly. Then simmer, covered, 15
minutes.
6. Blend cornstarch and cold water to a paste; then stir in to thicken.
VARIATIONS:
1. For the leeks, substitute 1 scallion stalk, 1 garlic clove and 1 slice
fresh ginger root, all minced.
2. 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.
2. Slice bamboo shoots. Cut leeks in 3-inch sections.
3. Combine sugar, soy sauce, sherry, vinegar and stock.
4. Heat oil. Add leek and bamboo shoots; stir-fry 2 to 3 minutes. Add
soaked beche-de-mer and stir-fry 1 minute more.
5. Stir in sugar-soy mixture and heat quickly. Then simmer, covered, 15
minutes.
6. Blend cornstarch and cold water to a paste; then stir in to thicken.
VARIATIONS:
1. For the leeks, substitute 1 scallion stalk, 1 garlic clove and 1 slice
fresh ginger root, all minced.
2. 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.
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