Double Boiled Sea Cucumber Mushroom and Brassica
Sylvia LAM, President of Hong Kong Dietitians Association, said "Sea cucumber is a low fat low cholesterol seafood which is also rich in protein. Its nutritive value is comparable to meat. Double boiling allows sea cucumber to be simmered with taste while extra oil is not required."
Ingredients (Serve 1):
| Chinese Wolfberries | Some |
| Dried Longan | 8 pieces |
| Dried Shiitake Mushroom | 4 pieces |
| Sea Cucumber | 4 pieces |
| Brassica | 8 pieces |
| Water | 600 ml |
Seasonings:
| Salt | 1/5 teaspoon |
Cooking Method:
| 1. | Rinse Chinese wolfberries, longan and shiitake mushrooms. Set aside. |
| 2. | Blanch sea cucumber and brassica. Set aside. |
| 3. | Place all Ingredients in a pot, add water and salt. Double-boil for 2 hours. Serve. |
This recipe is provided by Regal Hong Kong Hotel - Regal Palace Restaurant.
Extract from CookSmart, Issue 7
