Konjac Knots with Red Sea Cucumber Meat in Pork Bone Soup
What you’ll need
Ingredients
- 115 g red sea cucumber meat
- 1 pack Konjac knots
- 30 g daikon radish [shredded]
- 30 g carrot [shredded]
- 45 g celtuce [shredded]
Seasoning
- ½ tsp. salt
- ½ tsp. Lee Kum Kee Pure Sesame Oil
- a little cornstarch slurry
Soup
- 1 Tbsp. Lee Kum Kee Soup Base of Pork Bone Hot Pot
- 1 cup water
- a little Lee Kum Kee White Peppercorn Grinder
Made with
Lee Kum Kee products
How to make it
-
Cook the daikon radish, carrot and celtuce with the soup base until fully cooked. Take out and place them in a bowl.
-
Cook the red sea cucumber meat in boiling water and drain. Then heat the wok with cooking oil, and stir fry the red sea cucumber meat with the seasoning mix. Place them on top of the assorted vegetables.
-
Bring the soup to a boil, and cook the konjac knots for 1 minute. Put them into the bowl and serve.
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