Sea Cucumbers Braised with Steamed Black Mushrooms from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Ingredients

• 1½ tablespoons double dark soy sauce
• 2 tablespoons Shaoxing wine
• 1 teaspoon sesame oil
• 1 cup Chicken Stock
• 8 ounces dried sea cucumbers (4 pieces)
• 3 scallions, cut in half crosswise
• 3 cups cold water
• 1-inch-thick slice ginger, peeled and lightly smashed
• 3 tablespoons peanut oil
• Pinch of white pepper
• 1 inch-thick slice ginger, peeled and lightly smashed
• ¼ teaspoon salt
• 2 teaspoons sugar
• 3 scallions, cut into 3-inch lengths and white portions smashed
• 1 tablespoon cornstarch mixed with 1½ tablespoons water
• ½ cup sliced bamboo shoots (⅓ inch thick)
• 24 Steamed Black Mushrooms