Braised Sea Cucumber

🛒 Ingredients

• Rehydrated Sea Cucumber 120 g · 12 kcal
• Shaoxing Wine 10 g · 10 kcal
• Light Soy Sauce 10 g · 7 kcal
• Oyster Sauce 10 g · 15 kcal
• Chicken Broth 80 g · 4 kcal
• Fresh Ginger 5 g · 4 kcal
• Garlic 5 g · 7 kcal
• Scallions (for cooking) 5 g · 2 kcal
• Cornstarch 3 g · 11 kcal
• Water 10 g · 0 kcal
• Sesame Oil 2 g · 18 kcal
• Vegetable Oil 5 g · 45 kcal
• Granulated Sugar 5 g · 20 kcal
• Scallions (for garnish) 5 g · 2 kcal

👨‍🍳 Instructions

1. Ensure sea cucumber is properly rehydrated. Slice the rehydrated sea cucumber into bite-sized pieces and blanch in boiling water for 1-2 minutes, then drain and set aside.
2. Heat vegetable oil in a wok or large pan over medium-high heat. Add sliced ginger, minced garlic, and sliced scallions (for cooking), and stir-fry until fragrant, about 30 seconds.
3. Add the blanched sea cucumber to the wok and stir-fry for 1 minute.
4. Pour in Shaoxing wine, light soy sauce, oyster sauce, sugar, salt, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and braise for 15-20 minutes, allowing the flavors to meld.
5. In a small bowl, whisk cornstarch with water to create a slurry. Stir the slurry into the braised sea cucumber mixture until the sauce thickens to your desired consistency.
6. Drizzle with sesame oil, stir gently, and transfer the braised sea cucumber to a serving plate. Garnish with fresh chopped scallions and serve immediately, often with steamed rice.