Treasure Sea Cucumber with Vegetables in Plum Sauce
Level
easy
Cooking
30 min
Preparation
20 min
Ingredients
Servings
4
Sea Cucumber sliced | 400 g |
Nai Bai sliced | 250 g |
White Shimeji Mushrooms sliced | 30 g |
Brown Shimeji Mushrooms sliced | 30 g |
Golden Oyster Mushrooms sliced | 30 g |
Plum Sauce | 50 g |
Leek sliced | 50 g |
Chicken Stock | 50 g |
Preserved Black Beans (rinsed with water) | 20 g |
Ginger | 20 g |
Spring Onion | 20 g |
Garlic | 5 g |
Chilli | 1 piece |
Salt | 10 g |
Cooking Oil | 1 tbsp |
How to cook
Prepare the nai bai
- Blanch the nai bai with boiling water and set aside.
Prepare the sea cucumber
- Add salt, spring onion, ginger and sea cucumber into boiling water.
- Turn off the fire and let it soak for another 15 minutes.
- Remove the sea cucumber and set aside.
Start cooking
- In a hot pan, add oil, garlic, chilli, leek and preserved black beans, then pan fry till fragrant.
- Add in the white shimeji, brown shimeji and golden oyster mushrooms, and stir fry.
- Add in the chicken stock, plum sauce, blanched nai bai and sea cucumber.
- Bring to high heat, simmer until water reduces.
- Plate and serve.
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