Main Ingredients:
Sea Cucumber: 2 pieces; Tong Hao (Chinese Chrysanthemum): 1/2 pound; Carrot: 1/2 piece; Bean Sprouts: appropriate amount.
Auxiliary Ingredients:
Oil: appropriate amount; Salt: appropriate amount; Garlic: several cloves.
Taste: Other; Cooking Method: Stir-Fry; Time: Half an hour; Difficulty: Ordinary.
Steps for Cooking Jade Silver Sprout Stir-Fried Sea Cucumber
Cut the Tong Hao stems into sections and shred the carrots.
Cut the soaked sea cucumber into strips.
Boil water in a pot, add a little salt and oil; after the water boils, add Tong Hao, bean sprouts, and carrots in order.
Add the sea cucumber and remove the ingredients after boiling.
Remove the ingredients after blanching.
Heat the wok and add oil, then add garlic to stir-fry until fragrant.
Add the blanched ingredients to the wok and stir-fry; add salt, monosodium glutamate, and a little sugar, and stir-fry for a few more seconds before serving.
Serve on a plate.
