Braised Sea Cucumber with Scallions
A classic Chinese delicacy where tender sea cucumber is simmered in a rich, savory sauce with ginger and an abundance of scallions. This dish highlights the unique gelatinous texture of the sea cucumber, which readily absorbs the delicious flavors of the braising liquid.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, molluscs, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 400 gsea cucumber, pre-prepared, cleaned, and cut into 2-inch (5.1 cm) pieces
- 120 gscallion, white and light green parts only, cut into 2-inch (5.1 cm) sections
- 30 gginger, peeled and thinly sliced
- 3 clovegarlic, peeled and smashed
- 2 tbspvegetable oil
sauce
- 360 mlchicken stock
- 2 tbspshaoxing wine
- 2 tbsplight soy sauce
- 1.5 tbspoyster sauce
- 1 tspdark soy sauce
- 1 tspsugar
- 1 pinchwhite pepper, ground
slurry
- 1 tbspcornstarch
- 2 tbspwater, cold
garnish
- 40 gscallion, green tops only, julienned
- 1 tspsesame oil
Equipment
small_pot · small_bowl · wok · cutting_board · knife · whisk
The method
Step by step
- 1
Bring a small pot of water to a boil. Blanch the sea cucumber pieces for 30 seconds to remove impurities, then drain well and set aside.
About 3 min
Cook’s note: Blanching helps to achieve a cleaner flavor in the final dish.
- 2
In a small bowl, whisk together the chicken stock, Shaoxing wine, light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper to create the sauce base.
About 2 min
- 3
Heat the vegetable oil in a wok or large skillet over medium-high heat.
About 1 min
Cook’s note: Ensure the wok is hot before adding aromatics to prevent them from becoming oily.
- 4
Add the scallion sections, sliced ginger, and smashed garlic. Sauté for 1-2 minutes until fragrant.
About 2 min
- 5
Pour the prepared sauce mixture into the wok and add the blanched sea cucumber pieces.
About 1 min
- 6
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
About 15 min
Cook’s note: Keep the simmer gentle to prevent the sea cucumber from becoming tough.
- 7
While the sea cucumber simmers, mix the cornstarch and cold water in a small bowl to form a smooth slurry.
About 1 min
Cook’s note: Using cold water is crucial to prevent the cornstarch from clumping.
- 8
Uncover the wok, increase heat to medium, and gradually stir in the cornstarch slurry until the sauce thickens to a glossy consistency.
About 1 min
- 9
Turn off the heat and stir in the sesame oil.
Cook’s note: Adding sesame oil at the end preserves its delicate aroma.
- 10
Transfer to a serving platter and garnish with the julienned scallion greens before serving immediately.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a saucepan over low heat until warmed through, adding a splash of water if the sauce is too thick.
More recipes
All recipesmain course
Saag Paneer
Indulge in the rich and vibrant flavors of Saag Paneer, a beloved Indian vegetarian curry. Tender cubes of paneer cheese are gently simmered in a luxuriously smooth, spiced spinach gravy, creating a dish that is both comforting and exquisitely aromatic. This recipe delivers an authentic taste experience, perfect for a satisfying and wholesome meal.
1 hr 311 kcalmain course
Tuscan Lampredotto Sandwich
This recipe recreates the classic Florentine street food sandwich, featuring thinly sliced slow-cooked beef tripe simmered in an aromatic broth. The tripe is served on a crusty roll, often dipped in the cooking broth and topped with a vibrant salsa verde.
3 hr 20 min 639 kcalside dish
Kinpira Renkon
A classic Japanese side dish featuring crunchy lotus root and carrot stir-fried in a sweet and savory glaze. This simple recipe highlights the delightful texture of the vegetables and is ready in under 30 minutes.
25 min 126 kcalmain course
Axoa de Veau
Experience the rustic charm of the Basque Country with Axoa de Veau, a deeply flavorful stew featuring tender veal, vibrant bell peppers, and the signature warmth of Espelette pepper. This hearty French classic offers a comforting, savory profile with a subtle spicy kick, perfect for a satisfying meal.
1 hr 15 min 302 kcalmain course
Soup Joumou
Soup Joumou is a traditional Haitian pumpkin soup, historically eaten on New Year's Day to celebrate independence. This hearty and flavorful soup features tender beef, pasta, root vegetables, and a vibrant pumpkin broth.
3 hr 45 min 618 kcaldessert
Kunefe (Knafeh)
A classic Middle Eastern dessert featuring shredded phyllo dough baked with a gooey, stretchy cheese filling. It's soaked in a fragrant sugar syrup, offering a delightful contrast of textures and flavors.
1 hr 5 min 817 kcaldinner
Berner Platte
Berner Platte is a traditional Swiss dish from the canton of Bern, featuring a variety of cooked meats and sausages served with potatoes and sauerkraut. This hearty meal is perfect for cold weather and feeds a crowd. It's known for its rich flavors and substantial portions.
2 hr 30 min