Ingredients
250 g Chinese chives (about 8 oz), 125 g rehydrated sea cucumber (about 4 oz), 25 g red bell pepper (about 1 oz).
Seasonings
1/2 teaspoon each of salt, sugar, MSG, and Shaoxing wine, 1 teaspoon each of chicken bouillon powder, rice vinegar, and sesame oil.
Steps
1. Rinse the sea cucumber, cut it into thin strips, blanch briefly in boiling water, then drain; remove the stem and seeds from the red bell pepper, rinse and cut into thin strips; trim the root ends of the chives, pick them over and wash clean, blanch briefly in boiling water, then drain and cut into small segments.
2. Mix together light soy sauce, sesame oil, rice vinegar, sugar, MSG, and salt to create a dressing. Arrange the chive segments around the edge of a plate, then place the shredded sea cucumber and red bell pepper strips in the center. Pour the prepared dressing over the top and serve.