Yield: 4 Servings
1 lb (500g) fresh or Reconstituted sea cucumbers
1 tablespoon Soy sauce
1 Carrot
4 fluid ounces (120 ml) high stock
5 fluid ounces (500 ml) melted lard or Vegetable oil
1/2 teaspoon Sugar
1/2 teaspoon Scallions, shredded
1 teaspoon Salt, or to taste
1/2 teaspoon Ginger, shredded
1 tablespoon Cornstarch (cornflour) Dissolved in 2 teaspoon water
1/4 teaspoon Garlic, sliced
1/4 teaspoon Sesame oil
1 teaspoon Rice wine
1/4 teaspoon MSG (optional)
Cut the sea cucumbers open at the stomach and clean. Wash well and slice. Blanch in boiling water for 1 minute, remove, and drain. Slice the carrot thinly.
Heat the oil in a wok to about 350 F (170 C), or until a piece of scallion green or ginger sizzles and moves around when tossed into the oil. Add the sea cucumber and deep-fry for 30 seconds. Remove, drain, and set aside.
Pour all but a thin film of oil out of the wok. Heat the oil, add the scallion, ginger and garlic. Add the carrot slices. Stir, then, add the rice wine, soy sauce, stock, sea cucumber, sugar, MSG (optional), and salt. When the stock comes to a boil, add the cornstarch mixture and cook, stirring, until thickened. Sprinkle with the sesame oil. Remove and serve.