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Introduction
Dining at authentic Chinese restaurants often offers a journey beyond the menu—sometimes even beyond what you expect to see in the restaurant itself. One curious diner recently shared an image of the “weirdest thing” spotted in a restaurant’s fish tank: a strange, alien-looking creature with tentacle-like appendages and an unusual body. The internet was puzzled—was it a sea cucumber? A geoduck? Or something even weirder?
This article dives into what that bizarre tank resident might be, whether it's actually served as food, and how it's prepared in Chinese cuisine. Spoiler: yes, it’s edible—and it’s considered a delicacy!
Ingredients (for a traditional preparation of sea cucumber stir-fry):
1 medium-sized dried or fresh sea cucumber
2 tablespoons vegetable oil
2 cloves garlic, minced
1-inch piece of ginger, sliced
1 scallion, cut into 2-inch sections
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon Shaoxing wine (or dry sherry)
½ teaspoon sugar
½ cup chicken stock
Salt and pepper to taste
Cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)
Instructions:
Prep the Sea Cucumber
If using dried sea cucumber, rehydrate it by soaking in water for 24–48 hours, changing the water every 6–8 hours. Boil for 20 minutes, then let it rest in warm water overnight.
Rinse thoroughly to remove any remaining sand or impurities.
Stir-Fry Aromatics
Heat oil in a wok over medium heat.
Add garlic, ginger, and scallions. Stir-fry until fragrant (about 30 seconds).
Add the Sea Cucumber
Slice the sea cucumber if desired, then add it to the wok. Stir gently—it’s delicate!
Create the Sauce
Add oyster sauce, soy sauce, Shaoxing wine, sugar, and chicken stock. Bring to a simmer.
Thicken the Sauce
Stir in the cornstarch slurry and cook until the sauce thickens slightly, coating the sea cucumber.
Season and Serve
Add salt and pepper to taste. Serve hot, usually over rice or as part of a multi-dish meal.
Serving and Storage Tips:
Serving: Sea cucumber is typically served hot and fresh. Its texture is gelatinous, soft, and slightly chewy—perfect for absorbing sauces.
Storage: Cooked sea cucumber can be refrigerated for up to 2 days, but it’s best enjoyed immediately due to its delicate texture. Avoid freezing once cooked.
Variations:
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