Treasure Sea Cucumber with Vegetables in Plum Sauce

Name: Treasure Sea Cucumber with Vegetables in Plum Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Chinese New Year
Ingredients: 400 g Sea Cucumber; 250 g Nai Bai; 30 g White Shimeji Mushrooms; 30 g Brown Shimeji Mushrooms; 30 g Golden Oyster Mushrooms; 50 g Plum Sauce; 50 g Leek; 50 g Chicken Stock; 20 g Preserved Black Beans; 20 g Ginger; 20 g Spring Onion; 5 g Garlic; 1 piece Chilli; 10 g Salt; 1 Tbsp Cooking Oil

Gathering more reviews

Rate this recipe

Level

easy

Cooking

30 min

Preparation

20 min

Ingredients

Servings

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.