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Braised sea cucumber in a pot
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5 from 8 votes

Braised Sea Cucumber with Mushrooms

Ring in the Lunar New Year with Braised Sea Cucumber with Mushrooms! Cooked slowly, it's easy for a weeknight dinner yet impressive for a banquet!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 8
Calories: 268kcal
Author: Jeannette

Ingredients

  • 1 kg / 2.2 lb sea cucumber (we get it pre-cleaned from Chinese specialty dried good stores)
  • 80 g / 0.18 lb dehydrated shiitake mushrooms
  • 750 mL / 3 US cup water (used to soak the mushrooms. Keep this water for braising)
  • 350 g / 0.77 lb Chinese cabbage
  • 30 g / 0.66 lb black moss (rehydrated; we get it from Asian supermarkets)
  • 4 cloves garlic (lightly crushed)
  • 4 tbsp cooking oil
  • 6 tbsp oyster sauce (or to taste)
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp sugar (or to taste)
  • 1 tbsp chicken bouillon powder

Instructions

  • Soak then Chinese cabbage in cool salted water, then rinse and repeat 3 times until the impurities have been washed away. Let it dry while you use a small knife to gently scrape the sea cucumber under running cold tap water.
  • Cut the cabbage into 4cm (1.6") segments along its height.
  • Do the same with the sea cucumbers.
  • Lay the cabbage on the bottom of a large pot and add 2 US cup (470mL) mushroom water in. Let it simmer on a low-medium heat for 10 minutes.
  • Turn the heat up to high, then add the shiitake mushrooms, sea cucumbers and remaining mushroom water into the pot.
  • Season with the sugar, chicken bouillon powder and oyster sauce. Stir well and bring to a boil, then lower to a simmer.
  • Meanwhile, heat up the oil on high and cook the garlic cloves for 20 seconds or until lightly brown.
  • Pour the cooked garlic, oil and Shaoxing rice wine into the pot and stir to combine.
  • Lay the black moss on top and cook on a low-medium heat for another 30 minutes or until everything is soft.
  • Serve immediately as is with rice!

Notes

  • Braise it low and slow. Keep the simmering to just a bubble and let it cook for longer for a more tender and infused meal.
  • Don't cut the sea cucumber too small. When overcooked, they can become incredibly soft to the point where you'd be best off eating it with a spoon. Keep them larger so they can withstand the heat and hold their shape better.
  • Use abalone sauce. If you want to take the flavor up a notch, substitute the oyster sauce with abalone sauce.
  • We get all of the sauces and dehydrated ingredients from Asian supermarkets. The sea cucumbers can be found fresh in seafood markets or dried from Chinese specialty dried goods stores.
  • Sea cucumbers are sold dehydrated or pre-prepared in the frozen area and come in a variety of sizes and prices, so pick the ones that suit your preference.

Nutrition

Calories: 268kcal | Carbohydrates: 14g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 529mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg