Scallion Braised Sea Cucumber
Tender sea cucumber braised with scallions in a rich savory sauce. A classic Shandong dish, both nourishing and delicious.
Ingredients
12 items- Water-presoaked sea cucumber 3 pieces (about 500g)
- Scallions 2
- Ginger 3 slices
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- Salt a pinch
- Broth 200 ml
- Cornstarch slurry 2 tbsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Clean the sea cucumber, remove internal organs, cut into thick strips. Bring water to boil with ginger and 1 tbsp wine; blanch for 2 minutes; drain.
Cut scallions into sections. Heat oil to 350°F (175°C), fry scallions over low heat until golden and fragrant; remove scallions and reserve the oil.
In the pan, keep 1 tbsp scallion oil, sauté ginger; add broth, light and dark soy sauces, oyster sauce, sugar; bring to boil.
Return sea cucumber and fried scallions to pan. Reduce heat to low, cover, and simmer for 15 minutes to infuse flavors.
Remove lid, increase heat to reduce sauce. Adjust salt if needed. Slowly pour in cornstarch slurry while stirring until sauce thickens and coats sea cucumber.
Finish by drizzling 1/2 tbsp scallion oil for sheen and aroma. Plate sea cucumber and scallions, pour sauce on top.
Tips
Thoroughly hydrate sea cucumber to remove any fishy smell. Fry scallions on low heat to avoid burning. Add slurry gradually to control thickness. A good broth enhances flavor.
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