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How to Make Scallion Braised Sea Cucumber

Finished Dish

This dish is not difficult to prepare, but rehydrating the dried sea cucumber takes time. During the pandemic lockdown at home, I decided to use the dried sea cucumber I had stocked up before the Lunar New Year.

Estimated Cooking Difficulty: ★★★

Ingredients and Tools

  • Rehydrated sea cucumberSea Cucumber
  • White part of the scallion (scallion whites)

Ingredients per Serving

  • Rehydrated sea cucumber (Arctic sea cucumber) 4 pieces
  • White part of one large scallion (just the white part)
  • Cooking oil 20-25ml
  • Oyster sauce 20g
  • Light soy sauce 5g
  • Sugar 2g
  • Cornstarch 2g

Instructions

  • Cut the scallion whites into 1cm segments and set aside.
  • Cut the sea cucumber into 1cm segments and set aside.
  • In a small bowl, mix 20g of oyster sauce, 10g of light soy sauce, and 2g of sugar. Stir well.Sauce
  • In another small bowl, mix cornstarch with a little water to prepare a slurry for thickening.
  • Heat a wok or pan and add 20ml - 25ml of cooking oil. Wait about 10 seconds for the oil temperature to rise.
  • Add the scallion whites, reduce heat to low, and be careful not to burn them. Fry for about 3-5 minutes.Scallion Whites
  • Remove the scallion whites with chopsticks and set them aside on a plate.
  • Pour in the prepared sauce, stir-fry until fragrant, and wait for 1 - 2 minutes.
  • Add the cut sea cucumber and stir-fry for 1 minute.
  • Add 100ml of water, reduce heat to medium-low, and wait for 5 minutes.
  • When the sauce in the pan is almost dry, add the cornstarch slurry and the reserved scallion whites.
  • Once the dish reaches a viscous consistency, turn off the heat and serve.Finished Dish

Additional Notes

  • While cooking, keep an eye on the amount of liquid in the pan. If it dries up too quickly, you can add the cornstarch slurry directly.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.