Put water, spring onion, ginger and Chinese rice wine in a pot and bring to a boil. Add sea cucumber and gently simmer for 15 minutes. Remove sea cucumber and discard the stock.
Combine minced pork, mushrooms, ham and seasoning (A) in a mixing bowl. Mix until well blended and sticky. Dust the inside of the sea-cucumber with a little cornflour and stuff the meat mixture into it.
Heat ingredients (B) in a saucepan. Put in the sea cucumber and simmer over low heat for 30-35 minutes. Dish out sea cucumber onto a serving plate.
Blanch the vegetables for garnishing in the stock. Dish out and arrange around the sea cucumber. Thicken the sauce with cornflour mixture and pour over the sea cucumber and vegetables. Serve immediately.