Braised Sea Cucumber and Mushroom

Name: Braised Sea Cucumber and Mushroom
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Sea Cucumber; 6 pieces Shiitake Mushrooms; 4 pieces Black Fungus; 2 cups Waist Tonic; 2 slices Ginger; 3 cloves Garlic; 100 g Broccoli; 3 Tbsp Corn Starch Flour; 3 Tbsp Oyster Sauce; 2 Tbsp Soy Sauce; 1 Tbsp Sesame Oil; 1 tsp Sugar; 1 Salt; 1 Black Pepper

From YoRipe by the_isia

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Level

easy

Cooking

15 min

Ingredients

Servings

Sea Cucumber	2 pieces
Shiitake Mushrooms	6 pieces
Black Fungus	4 pieces
Waist Tonic	2 cups
Ginger	2 slices
Garlic	3 cloves
Broccoli	100 g
Corn Starch Flour	3 tbsp
Oyster Sauce	3 tbsp
Soy Sauce	2 tbsp
Sesame Oil	1 tbsp
Sugar	1 tsp
Salt to taste	1
Black Pepper to taste	1

How to cook

Prepare

Soak the shiitake mushrooms in a bowl of warm water until it soften. Snip off the stems of the shiitake and discard.
Rinse the sea cucumbers and make sure the cavities are clean. Drop the sea cucumbers into a pot, add half of the ginger and cover with water. Bring to the boil, lower the heat, cook for 15 minutes to remove the strong fishy odor. Then drain & cut into bite-size pieces.
Rinse, cut and boil the broccoli. Drain & assemble it on the serving plate.

Start cooking

Heat the cooking oil in a pan, saute the remaining ginger, all of the garlic until fragrant.
Turn up the heat. Add the shiitake, black fungus and all the sauces, salt & black pepper, sugar and oyster sauce. Bring to the boil. Add the sea cucumbers. Pour the starch solution into the wok. Stir until the sauce is thick and clear. Cover the pan & cook until the mushrooms tender.
Add sesame oil and Huiji waist tonic, cover the pan and cook another 1 minute in the lowest heat.