Sea Cucumber with Beef-balls – Sybaritica

Sea Cucumber with Beef-balls features braises seasoned Beef-balls with gelatinous Chinese Sea Cucumbers and umami-rich Shiitake Mushrooms.

Servings: 4 as one dish in a Chinese meal

• 1 Medium Sea Cucumber reconstituted;
• 4 Medium dried Chinese Black Mushrooms reconstituted;
• 1/2 lb ground Beef;
• 1 Scallion finely chopped;
• 1 tbsp. minced Ginger;
• 1 pinch each Salt and Pepper;
• 1 tsp. minced Garlic;
• 2 cups Chicken Stock;
• ¼ cup Soy Sauce;
• 3 tbsp. Sugar;
• 2 tbsp. Shaoxing Wine;
• 1 – 2 tsp. Cornstarch mixed to a slurry in Water;

• Mix together the ground beef, scallion, ginger, salt and pepper and form small, walnut sized balls.
• Lightly fry the balls until just browned and set aside.
• Slice the Mushroom caps into strips, then slice the Sea Cucumber in half lengthwise, and then slice each half crosswise into thin slices.
• Sauté the sea cucumber pieces in a little oil over moderate heat and, when they take on a little color, stir in the garlic and fry a little longer until the aroma rises.
• Add the mushrooms, stock, soy sauce, sugar and rice wine and when the pan begins to boil, turn down the heat to low.
• Simmer the dish until the liquid has reduced by half and then add in the meatballs.
• Continue to cook until the meatballs are cooked through and then turn up the heat to a boil.
• Thicken the sauce with the Cornstarch slurry, plate, garnishing with Scallion slices if desired, and serve while still hot.