Braised Sea Cucumber With Broccoli And Mushroom Recipe

Prepare sea cucumber

If using dried sea cucumber, ensure it has been fully rehydrated following package instructions (typically soaking and simmering for several hours). If using fresh or prepped sea cucumber, rinse thoroughly under cold water, slit lengthwise and remove any internal matter. Pat dry with paper towels.

Cut the sea cucumber into 1 to 1-1/2 inch slices or bite-sized chunks. Lightly season the pieces with 2 tbs light soy sauce and 1 tbs Shaoxing wine. Toss gently, then dust with 1 tsp cornstarch to give a slight coating that helps thicken the sauce later. Let marinate for 15–20 minutes at room temperature (or up to 1 hour refrigerated).

Prepare broccoli

Bring a large pot of salted water to a boil. Blanch the broccoli florets for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.

Prepare mushrooms and aromatics

Clean and slice shiitake mushrooms. Mince garlic, julienne ginger, and cut scallions into 1-inch lengths. Pat all produce dry so they do not water down the sauce.

In a bowl combine 2 cups chicken stock, 1.5 tbs oyster sauce, 1 tsp dark soy sauce, 1 tbs light soy sauce, 1/2 tsp sugar and 1/2 tsp salt. Stir to dissolve the sugar and salt. In a separate small bowl mix 1 tbs cornstarch with 2 tbs cold water to make a slurry and set aside.

Sear sea cucumber

Heat a large skillet or wok over medium-high heat. Add 1 tbs neutral oil. When hot, add marinated sea cucumber pieces in a single layer (work in batches if necessary). Sear for 1–2 minutes per side until they take on some color; do not overcook (sea cucumber can get rubbery if overcooked). Remove and set aside.

Sauté aromatics & mushrooms

In the same pan, add the remaining 1 tbs oil. Reduce heat to medium. Add minced garlic, julienned ginger and the white parts of scallions (reserve green parts for garnish). Sauté briefly until fragrant (20–30 seconds). Add sliced mushrooms and cook 2–3 minutes until they begin to soften and release juices.

Combine and braise

Return the seared sea cucumber to the pan. Pour in the prepared sauce (chicken stock/oyster mixture) and bring to a gentle simmer. Cover and reduce heat to low. Braise for 10–12 minutes to allow flavors to meld and for the sea cucumber to become tender.

Finish sauce

Uncover and stir. Give the cornstarch slurry a quick stir (it may settle) and slowly pour into the simmering sauce while stirring constantly. Cook for 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning with additional salt, 1 tsp light soy sauce or a pinch of sugar if needed. Stir in 1/2 tsp sesame oil and 1/4 tsp white pepper.

Add broccoli and warm through

Gently fold the blanched broccoli into the pan, coating with sauce and warming through for 1–2 minutes. Be careful not to over-stir to avoid breaking the broccoli florets.

Serve

Transfer the braised sea cucumber, broccoli and mushrooms to a warmed serving plate. Sprinkle the reserved scallion greens on top for color. Serve immediately with steamed rice.