Treasure Sea Cucumber with Vegetables in Plum Sauce
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Treasure Sea Cucumber with Vegetables in Plum Sauce

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Level

easy

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Cooking

30 min

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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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