Heat 1 tablespoon oil in pan and stir-fry spring onions and ginger briefly. Add 1 tablespoon rice wine and water and bring to the boil.
Add sea cucumbers and cook over medium heat, 5 minutes. Drain sea cucumbers and discard the liquid.
Dust insides of sea cucumbers with cornstarch. Mix together the filling ingredients and stuff into sea cucumbers.. secure with toothpicks.
Heat remaining oil in pan. Add remaining rice wine, star anises, stock and seasoning ingredients. Bring to the boil.
Add stuffed sea cucumbers and simmer covered over low heat, 25 minutes or till liquid is reduced to 1 cup.
Dish up sea cucumbers, removing and discarding toothpicks first.
Heat the stock remaining in pan and thicken with cornstarch-paste.
Pour over sea cucumbers and serve hot.
