Braised Sea Cucumber With Meat Ball

Putonghua : hai sen kuo rou ran

Ingredients
Fresh Sea Cucumber  300 g              Fat-lean Pork 300 g            Broccoli  1 stalk
Canned Bamboo Shoot 200 g             Ginger 3 slices

Seasoning
Sugar  1/2 tbsp            Pepper Powder  1/3 tbsp           Light Soy Sauce  1 tbsp
Egg White  2 tbsp             Cornflour  3 tbsp

Sauce 1
Oyster Sauce 3 tbsp           Light Soy Sauce 2 tbsp          Seasame Oil  1 tbsp        Water  200 ml

Sauce 2
Salt  2 tbsp            Sugar  1/2 tbsp             Cornflour  2 tbsp            Water  1 tbsp

Steps
1) Slice the sea cucumber into bite size, cut broccoli into small stalks
2) Cut the canned bamboo shoot into small slices
3) Mince pork, well mix with seasoning by hand, then make small balls
4) Heat wok with oil, parboil the meat ball until surface turn golden, dish up
5) Heat wok with water, parboil broccoli stalks for 2 minutes, place onto dish
6) Heat wok with 2 tbsp of oil, add in sea cucumber and sliced ginger, stir fry
7) Pour in sauce (1), stir cooking 10 minutes in high heat to make sea cucumber soft
8) Add meat balls, then bamboo shoot, cook in low heat until sauce almost dry
9) Pour in sauce (2), stir cooking until sauce really dry, dish up and serve

Remark
tbsp – table spoon