Braised Sea Cucumber with Scallions
A classic Shandong dish featuring tender sea cucumber and fragrant scallions in a rich savory sauce. It's a luxurious delicacy perfect for festive banquets.
Ingredients
11 items- Rehydrated sea cucumber 300 g
- Scallion whites 200 g
- Ginger 10 g
- Broth 500 ml
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tsp
- Salt to taste
- Cornstarch slurry 2 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Clean the rehydrated sea cucumber, cut open the belly to remove entrails and sand mouth, then rinse thoroughly. Bring water to a boil with a few ginger slices and some cooking wine, blanch the sea cucumber for 2 minutes, then drain.
Cut the scallion whites into 5 cm sections. Heat enough oil in a wok to 160°C (320°F), add scallion pieces and fry over medium-low heat, turning occasionally, until golden and fragrant, about 5 minutes. Remove scallions and reserve the scallion oil.
Leave a little oil in the wok, add ginger slices and stir-fry for about 30 seconds until fragrant. Then pour in broth, cooking wine, light soy sauce, dark soy sauce, and sugar. Bring to a boil then reduce to a gentle simmer.
Gently place the sea cucumber into the wok, ensuring it's submerged in the liquid. Cover and braise over low heat for 15 minutes, turning once halfway to ensure even flavor absorption. When the sauce reduces by half, season with salt to taste.
Carefully remove the sea cucumber with chopsticks and arrange it on a serving plate.
Reheat the remaining sauce over high heat. Stir the cornstarch slurry again, then pour it into the sauce while stirring constantly until the sauce thickens and becomes translucent, about 1–2 minutes.
Pour the thickened sauce evenly over the sea cucumber, then drizzle with a spoonful of the reserved scallion oil for added fragrance and shine.
Garnish the dish with the fried scallion pieces arranged around or on top of the sea cucumber. Serve immediately.
Tips
Ensure the sea cucumber is fully rehydrated until tender. Blanching removes any fishy odor. Fry scallions on low heat to avoid bitterness. Slow braising allows deep flavor penetration. The final drizzle of scallion oil is essential for aroma.
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