A traditional vegetable dish almost forgotten by many because sea cucumbers are getting expensive. I remembered my late father in-law was so happy to see this dish when I cooked it during CNY. I cooked this dish recently when I managed to get some small sea cucumbers [oops, forgot to take a picture before cutting it].
You can add firm beancurd, prawns, meat or chicken to this dish. Here, I added firm beancurd [5 spice flavour]. Yummy, yummy homey vegetable, good with rice or porridge.
3 stalks leek - cleaned and cut slantwise
1 small carrot - peeled and cut thin slices
some red chilli shreds
2 pieces firm beancurd [taukwa] - cut into 1 cm thick slice and halved
2-3 pieces small sea cucumbers - cut strips
some chopped garlic
Salt and pepper to taste
some cooking wine and sesame oil
100 - 150 ml water
some cornstarch water for thickening
- Heat oil in wok, pan fry firm bean curd pieces until golden. Dish up, set aside.
- Leave about 1 tablespoon oil, saute garlic until aromatic. Add in the sea cucumber, stir fry to mix well.
- Add in the carrots and white part of the leeks. Add in wine, stir to mix, add in water and seasoning to taste.
- Once water boils, add in the fried bean curd and green part of the leeks. Stir fry to combine and vegetables are cooked.
- Thicken gravy with cornstarch mixture. Drizzle some sesame seed oil.
- Dish up to serve.