Ingredients:

  • 1 pound (450 g) fresh or rehydrated sea cucumber, sliced into bite-sized pieces
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 bell pepper (red or yellow), sliced
  • 1 cup (100 g) snap peas, trimmed
  • 1 cup (100 g) broccoli florets
  • 3 green onions, chopped
  • 3 tablespoons (45 ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15 ml) oyster sauce (or mushroom sauce for vegetarian)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 g) sugar
  • 1 teaspoon (5 g) cornstarch mixed with 2 tablespoons (30 ml) water (for thickening)

Instructions:

  1. Prepare the ingredients: Slice the sea cucumber, mince the garlic and ginger, and chop the green onions. Slice the bell pepper and trim the snap peas and broccoli.
  2. Make the sauce: In a small bowl, combine soy sauce, oyster sauce, rice vinegar, and sugar. Set aside.
  3. Heat the wok: Heat the vegetable oil in a wok over medium-high heat.
  4. Cook aromatics: Add minced garlic and ginger to the hot oil. Sauté until fragrant, about 30 seconds.
  5. Add vegetables: Stir in the sliced bell pepper, snap peas, and broccoli. Cook for 3-4 minutes until slightly tender.
  6. Incorporate sea cucumber: Add the sliced sea cucumber to the pan and stir to combine. Cook for an additional 2-3 minutes.
  7. Add sauce: Pour the prepared sauce over the stir-fry. Stir well and let it simmer for 1-2 minutes.
  8. Thicken the sauce: Pour in the cornstarch mixture and stir until the sauce thickens and coats the vegetables.
  9. Finish and serve: Remove from heat, garnish with chopped green onions, and serve hot.