Cold Sea Cucumber Salad
Notes
Ingredients:
- Sea cucumber, 2 pieces
- Wood ear mushrooms, a small handful
- Cucumber, 1
- Light soy sauce, 2 tablespoons
- Tai Tai Le fresh chicken sauce, 1 tablespoon
- Tai Tai Le cooking wine, 1 tablespoon
- Chinese black vinegar, ½ tablespoon
- Oyster sauce, ½ tablespoon
- Garlic, ½ clove
- Thai chili, 3
- Sugar, to taste
- Cilantro (coriander), 5 stalks
- Onion, to taste
- Ginger, 5 slices
- Salt, a pinch
- Prepare the ingredients: rehydrated sea cucumber, wood ear mushrooms, cucumber, onion, cilantro, Thai chili, and garlic.
- Slice the sea cucumber thinly, crush and chop the cucumber, tear the wood ear mushrooms into small pieces, mince the garlic, shred the onion, and chop the Thai chili and cilantro.
- In a pot of water, add Tai Tai Le cooking wine, ginger slices, and a pinch of salt. Bring to a boil, then blanch the wood ear mushrooms and sea cucumber for one minute.
- Remove and rinse under cold water, then drain well.
- Prepare the sauce by mixing minced garlic, Thai chili, onion shreds with light soy sauce, oyster sauce, salt, sugar, Chinese black vinegar, and a tablespoon of Tai Tai Le fresh chicken sauce.
- Mix the prepared sauce with the sea cucumber, cucumber, and wood ear mushrooms.
- Toss everything well and serve on a plate.
- Rich in protein and collagen from sea cucumber.
- Low in calories, making it a healthy appetizer or side dish.
- Contains beneficial nutrients from the variety of vegetables used.