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Recipe All American Roasted Spare Ribs

Konjac Knots with Red Sea Cucumber Meat in Pork Bone Soup

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    15 mins

Chinese Food |

What you’ll need

Ingredients

  • 4 oz. red sea cucumber meat
  • 1 pack Konjac knots
  • 1 oz. daikon radish [shredded]
  • 1 oz. carrot [shredded]
  • 1 ½ oz. 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 for Pork Bone Hot Pot
  • 1 cup water
  • a little Lee Kum Kee White Peppercorn Grinder

Made with
Lee Kum Kee products

Japanese Style Pork Bone Soup Base 9 lb 8 oz (4.31 kg), Pail

Ready Sauces, Other Specialty Sauces

Japanese Style Pork Bone Soup Base
Pure Sesame Oil 15 oz_2020

Sesame Oils

Pure Sesame Oil

How to make it

  1. Cook the daikon radish, carrot and celtuce with the soup base until fully cooked. Take out and place them in a bowl.

  2. 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.

  3. 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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