Sea Cucumber Stew

🛒 Ingredients

• Rehydrated Sea Cucumber 150 g · 15 kcal
• Dried Shiitake Mushrooms 50 g · 15 kcal
• Canned Bamboo Shoots, sliced 50 g · 10 kcal
• Fresh Ginger, grated 10 g · 8 kcal
• Scallions, chopped 10 g · 3 kcal
• Low Sodium Chicken Broth 100 g · 10 kcal
• Light Soy Sauce 15 g · 10 kcal
• Oyster Sauce 15 g · 20 kcal
• Sesame Oil 5 g · 45 kcal
• Cornstarch 5 g · 18 kcal
• Water 25 g · 0 kcal

👨‍🍳 Instructions

1. Slice the rehydrated sea cucumber, shiitake mushrooms, and bamboo shoots into bite-sized pieces. Finely grate the ginger and chop the scallions.
2. In a small bowl, whisk together the cornstarch with 25g of water to create a slurry. Set aside.
3. Heat the sesame oil in a wok or large pot over medium-high heat. Add the grated ginger and stir-fry until fragrant, about 30 seconds.
4. Add the sliced sea cucumber, shiitake mushrooms, and bamboo shoots to the wok. Stir-fry for 2-3 minutes.
5. Pour in the chicken broth, light soy sauce, and oyster sauce. Bring the mixture to a simmer.
6. Once simmering, slowly pour in the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. Cook for another 1-2 minutes.
7. Serve the sea cucumber stew hot, garnished with fresh chopped scallions.