Wednesday, October 30, 2013

Braised sea cucumber and mushroom

100g dried sea cucumber (Soaked and cleaned: Refer to my earlier post)
10 mushrooms (soaked and each cut into quarters)
3 stalks spring onions ( cut into 2" lentgth)
1 pc thumb size ginger ( sliced)
5 cloves garlic (chopped finely)
6 tbsp oil
2 tbsp oyster sauce
1/2 tsp salt
2 tbsp shao xing wine
2 tbsp thick soy sauce
2 tbsp light soy sauce

1. Boil the sea cucumber (cleaned and ready to be cooked) with about 5-6 slices ginger in a pot. Drain dry.
2. Heat oil in saucepan. Fry garlic, ginger and spring onions until a bit golden brown.

3. Put in sea cucumber, shao xing oil and fry for 2 minutes followed by the mushroom, salt, light soy sauce, thick soy sauce and oyster sauce. Stir fry to mix well.
5. Add in a cup of water and bring to boil
4. Cover and cook for about 45-60 minutes until the sea cucumber is tender.
5. Dish out and garnish with some spring onions to serve.

* alternatively, use 400g soaked sea cucumber.

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