CHINESE COOKING: Chinese cucumber is a very tasty vegetable, cooking it with dry scallops--tastier than fresh ones--makes it not only a delicious dish but also a spectacular one, good enough for company.

CHINESE CUCUMBER WITH DRY SCALLOP瑶柱扒節瓜:

1 Chinese cucumber, about 1 ½ lbs in weight 

1 slice fresh ginger      

1 oz. dry scallop                                                         

2 cloves garlic

1 tsp. tapioca starch mixed with 1 tbsp. cold water

2-3 tbsp. cooking oil                                                   

1 tsp. rice wine

seasonings: 

    1 tsp. salt                                                    

    ½ tsp. sugar

    dash of white pepper                                              

    1 tbsp. oyster-flavoured sauce

    1 tsp. sesame oil                                         

Soak dry scallop in water for 2-3 hours to soften. Drain and reserve soaking liquid. Break scallop up into threads.

Peel and cut Chinese cucumber into large round pieces. In large non-stick saucepan, heat   2 tbsp. oil over high heat until very hot. Add cucumber pieces and toss them in oil for 3-4 minutes to coat. Remove and set aside.

Clean pan and add 1 tbsp. oil to heat up until very hot. Add garlic and ginger and cook until fragrant. Add dried scallop and the wine. Cook 1-2 minutes; then return cucumber to pan. Add reserved soaking liquid, seasoning ingredients and enough water to cover cucumber pieces. Cover and bring to a boil. Reduce heat and simmer mixture together for 20 minutes, or until cucumber is tender. Adjust seasoning if necessary.

Remove cucumber pieces with a slotted spoon and arrange them decoratively on a serving plate. Add starch solution into hot liquid in pan. Cook over high heat for 1-2 minutes to thicken sauce.

Pour scallop and sauce over cucumber pieces to serve.