📝 About This Recipe
This exquisite stir-fry celebrates the 'Ginseng of the Sea,' a delicacy revered in Chinese haute cuisine for its unique gelatinous texture and remarkable ability to absorb rich, savory flavors. Paired with earthy shiitake mushrooms and crisp snap peas, the sea cucumber is braised in a luxurious oyster-based reduction that highlights its silky mouthfeel. It is a sophisticated, collagen-rich dish that brings the elegance of a traditional Cantonese banquet right to your home kitchen.
🥗 Ingredients
Main Ingredients
- 500 grams Rehydrated Sea Cucumber (cleaned and cut into 2-inch bite-sized pieces)
- 8 pieces Dried Shiitake Mushrooms (soaked in warm water for 2 hours, stems removed, halved)
- 150 grams Sugar Snap Peas (strings removed)
- 1/2 piece Carrot (sliced into decorative flower shapes)
- 1 inch knob Ginger (peeled and thinly sliced into rounds)
- 3 stalks Scallions (cut into 2-inch lengths, whites and greens separated)
- 3 cloves Garlic (finely minced)
The Braising Liquid & Sauce
- 1 cup Chicken Stock (low sodium preferred)
- 2 tablespoons Oyster Sauce (premium quality)
- 1 tablespoon Shaoxing Rice Wine (for deglazing)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1 teaspoon Sugar (to balance the saltiness)
- 1 teaspoon Sesame Oil (toasted)
Thickener and Cooking Oil
- 1 tablespoon Cornstarch (mixed with 2 tablespoons water to create a slurry)
- 2 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
👨🍳 Instructions
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1
Blanch the cleaned sea cucumber pieces in a pot of boiling water with two slices of ginger and a splash of rice wine for 2 minutes to remove any 'fishy' scent. Drain and set aside.
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2
In the same pot of boiling water, blanch the snap peas and carrot slices for 45 seconds until vibrant green and slightly tender. Shock them in ice water to stop the cooking, then drain.
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3
In a small bowl, whisk together the chicken stock, oyster sauce, light soy sauce, dark soy sauce, and sugar until well combined.
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4
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water evaporates instantly. Add the peanut oil and swirl to coat the surface.
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5
Add the ginger slices and the white parts of the scallions. Stir-fry for 30 seconds until fragrant and the scallions are slightly charred.
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6
Toss in the minced garlic and the rehydrated shiitake mushrooms. Stir-fry for 1 minute, allowing the mushrooms to absorb the aromatic oil.
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7
Add the sea cucumber pieces to the wok. Stir-fry for another minute to combine the ingredients.
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8
Pour the Shaoxing rice wine around the edges of the wok, letting it sizzle and deglaze the surface.
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9
Pour in the prepared sauce mixture. Bring the liquid to a gentle boil, then reduce the heat to medium-low.
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10
Cover and simmer for 5-7 minutes. This allows the sea cucumber to soften further and soak up the umami from the mushrooms and oyster sauce.
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11
Remove the lid and turn the heat back to high. Add the blanched snap peas, carrots, and the green parts of the scallions.
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12
Give the cornstarch slurry a quick stir and pour it into the center of the wok. Stir constantly for 30-60 seconds until the sauce thickens into a glossy glaze that coats every piece.
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13
Drizzle the toasted sesame oil over the dish for a final aromatic finish. Give it one last toss and remove from heat immediately.
💡 Chef's Tips
Always use fully rehydrated sea cucumber; if buying dried, the soaking process can take 3-5 days with multiple water changes. Avoid overcooking the sea cucumber in the stir-fry stage, as it can become too soft or even dissolve if simmered for too long. If you cannot find snap peas, bok choy or broccoli florets make excellent crunchy substitutes. Ensure your wok is very hot before adding the aromatics to achieve 'Wok Hei' (the breath of the wok). Use the mushroom soaking water (strained) instead of chicken stock for a deeper, more earthy mushroom flavor.
🍽️ Serving Suggestions
Serve immediately over a bed of fluffy jasmine rice to soak up the luxurious sauce. Pair with a crisp, dry Riesling or a light Pinot Grigio to cut through the richness of the oyster sauce. Accompany with a side of simple steamed Asian greens like Choy Sum with garlic oil. For a banquet-style presentation, serve in a warmed clay pot to retain heat. A pot of hot Pu-erh tea is the perfect traditional palate cleanser for this collagen-rich meal.