Ingredients:

  • 500g dried sea cucumbers (rehydrated)
  • 2 tablespoons vegetable oil
  • 4 cups chicken or vegetable broth
  • 1 cup shiitake mushrooms, rehydrated and sliced
  • 1 cup bok choy or other leafy greens, chopped
  • 2 cloves garlic, minced
  • (A thumb-sized piece of ginger, sliced thinly)
  • 3 tablespoons soy sauce
  • (1 tablespoon oyster sauce optional)
  • (Salt and pepper to taste)
  • (Chopped green onions for garnish)

Instructions:

  1. Rehydrate Sea Cucumbers: Soak dried sea cucumbers in water for about two days. Change the water every few hours until they are soft and can be easily cut.
  2. Prepare Broth: In a large pot, heat up the chicken or vegetable broth over medium heat.
  3. Sauté Aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced ginger; stir-fry for about one minute until fragrant.
  4. Add Mushrooms: Toss in the rehydrated shiitake mushrooms and cook until tender (about another minute).
  5. Combine Ingredients: Add the rehydrated sea cucumbers to the pan along with soy sauce and oyster sauce (if using). Pour in enough broth to cover everything.
  6. Braised Cooking: Bring to a gentle simmer, then reduce heat to low and cover your pot/wok with a lid. Let it braise for approximately one hour until flavors meld together.
  7. Incorporate Greens: After an hour of cooking, add chopped bok choy or other greens into the mixture; continue to cook for an additional five minutes until wilted but still vibrant.
  8. Final Seasoning: Taste your dish before serving; adjust salt and pepper as necessary according to your preference.
  9. Serve Hot: Transfer braised sea cucumber onto a serving platter and garnish with chopped green onions before serving hot alongside steamed rice or noodles.