Braised Sea Cucumber With King Oyster Mushroom In Pressure Cooker Recipe

Prepare sea cucumber

If using dried sea cucumber: ensure it has been thoroughly rehydrated and cleaned (this typically requires soaking and simmering for 2–3 days in changing water). If using fresh, rinse under cold water, slit along the belly and remove the internal organs, then rinse again. Pat sea cucumbers dry with paper towels and cut each into 4–6 cm pieces depending on size. Set aside.

Prepare king oyster mushrooms

Trim ends and slice each mushroom lengthwise into 8–10 mm thick slices or cut into 4–5 cm long batons to approximate the size of the sea cucumber pieces. If stems are very thick, halve or quarter lengthwise so pieces cook evenly.

Set a pressure cooker to the 'sauté' or use a stovetop pressure cooker on medium-high heat. Add the light oil and heat until shimmering.

Add ginger slices and smashed garlic; stir-fry for 30–45 seconds until fragrant but not browned.

Add king oyster mushroom pieces in a single layer and sear for 2–3 minutes per side, until edges have light golden color. Remove mushrooms to a plate and set aside.

Add the sea cucumber pieces to the cooker and sear briefly, about 1 minute per side, just to develop a little color. Do not over-sear — sea cucumber is delicate.

Add Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon for 20–30 seconds.

Return the mushrooms to the cooker and add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, rock sugar, star anise and white pepper. Stir gently to combine. Taste and add salt if needed (start with 1/2 tsp and adjust).

Add green onion pieces and tuck them around the sea cucumber and mushrooms. Pour in sesame oil over the top.

Secure the pressure cooker lid and bring to high pressure (if using an electric pressure cooker such as an Instant Pot, set to 'Manual' or 'Pressure Cook' high).

Pressure cook for 12 minutes. Note: sea cucumber should be tender but not breaking apart; if your sea cucumber was extremely well-hydrated and large pieces, reduce to 10 minutes. For firmer, less rehydrated pieces, 14 minutes may be needed — adjust based on prior experience.

When the cooking time completes, allow natural release for 10 minutes, then carefully do a quick release to release remaining pressure. Open the lid.

Set the cooker back to 'sauté' (or transfer liquid to a saucepan) and simmer the braising liquid for 5–8 minutes to concentrate flavor, skimming any foam or impurities.

If you prefer a thicker glossy sauce: mix the cornstarch with the cold water to make a slurry. Slowly whisk the slurry into the simmering sauce a little at a time until it reaches the desired thickness (usually all of the slurry). Simmer for another 1–2 minutes to cook out the starch.

Taste and adjust seasoning with a pinch of salt or a dash of soy if necessary.

Return sea cucumber and mushrooms to the sauce to warm through for 1–2 minutes, spooning sauce over the pieces to coat them.

Arrange blanched baby bok choy or gai lan on a serving platter as a bed. Place sea cucumber and mushrooms on top.

Spoon the glossy braising sauce over the ingredients. Scatter toasted sesame seeds over the top and add a few fresh green onion pieces for color.

Serve hot with steamed rice.