Ingredients
1 sea cucumber, 1 baby bok choy.
Seasonings
50 g scallions, and appropriate amounts of rice wine, soy sauce, and cornstarch.
Instructions
1. Rinse the sea cucumber clean, cut the scallions into 3 cm (about 1-inch) sections, heat a wok or skillet, and stir-fry the scallions until fragrant.
2. Add wine, soy sauce, sugar, and sea cucumber, then cook until fully tender.
3. Thicken with cornstarch slurry, then plate and serve.