1. Rinse and slice ginger; Rinse and cut spring onions into sections; Rinse and cut coriander into sections.
2. Discard the innards of sea cucumbers; Scrub thoroughly with a small brush; Rinse in running water; Blanch in boiling water with some ginger and 1T Shaoxing wine for 10 minutes so as to get rid of the strong fishy flavor; Remove; Soak in ice water for 3 minutes; Remove and drain.
3. Add seasoning (2) to a bowl and mix well.
4. Heat a wok with 2T oil over a high heat; Stir-fry spring