Sea Cucumbers

I didn't think a trip to the aquarium would leave me feeling guilty about something I eat. But that's where I saw my first live sea cucumber. Sea cucumbers sit pretty low on the totem pole of life. They're found on the sea floor -- marine scavengers. Not very bright. They breathe out of their anus. And they look butt ugly -- almost rude -- in photos. So I was surprised when I found myself charmed by a sea cucumber. I can't remember what section of the aquarium they're in. Before the penguins and after the sturgeon. But there they were. Plump and slightly fuzzy. I bent down to get a closer look at them in the tank. They were really cute, the way their little breathe/poop hole kept expanding and contracting. They seem like they have such a simple life. But as I was marvelling at the little guys, a little voice in the back of my head was wondering how they would taste braised with Chinese mushrooms and bok choy. My mom makes a really great braised sea cucumber. Sea cukes have more texture than taste. Kind of chewy and glutinous. It sounds unappetizing, but when you grow up eating braised sea cucumber, it's a comfort food. So now I'm not sure how I feel about eating sea cucumbers. It's had to enjoy a dish when you've been charmed by the animal in real life. Part of the reason why I avoid barn animals. Perhaps if I give myself a little time, my memory of the live sea cucumber will grow fuzzy and the guilt will lessen.

Braised Sea Cucumber and Mushrooms

1/2 tbsp. rice wine
2 stalks green onions
4 slices ginger
3 pre-conditioned sea cucumbers
2 cups water
6 green onions (1 and 1/4 sections)
6 slices ginger, oil snowpea pods and sliced carrots

3 tbsps. soy sauce
1 tsp. sugar
3/4 cup stock
3 large Chinese black mushrooms
2/3 cup bamboo shoots (bite-size pieces)
1 tsp. rice wine

1 tbsp. cornstarch
1 tbsp. water
1/2 tsp. sesame oil

Cut each cucumber lengthwise in half, cut diagonally into 6 sections.
Soften black mushrooms in warm water, remove and discard stems. Squeeze out water.
Heat wok or pan and add 1 tbsp. oil. Add mixture (1) and stir-fry until fragrant.
Add 2 cups water and heat to boil.
Add prepared sea cucumbers, cook for 3 minutes, then remove from heat and drain. Set mixture aside.
Heat pan and add 3 tbsps oil until very hot. Add sliced onions, ginger and stir-fry until fragrant.
Add the sea cucumbers, rice wine, black mushrooms, bamboo shoots and carrots, and mixture (2). Simmer covered for 10 minutes over low heat, or until the liquid is almost half of original amount.
Add mixture (3) to thicken. Add snowpea pods, sesame oil, and toss lightly until pods are crispy tender.
Remove to a serving plate and serve immediately.