Main Ingredients:
Sea cucumber: 4 pieces; Shiitake mushroom: 6 pieces; Broccoli: 1; Scallion: a little; Ginger: 1 small piece; Garlic: 1 head.
Seasonings:
Salt: a little; Cooking wine: a little; Lee Kum Kee Premium Oyster Sauce: appropriate amount.
Taste: Salty and fresh; Cooking method: Stir-fry; Time required: Half an hour; Difficulty: Simple.
Steps for Stewed Sea Cucumber with Shiitake Mushroom and Oyster Sauce
Prepare the main ingredients.
Slice the sea cucumber, shred the shiitake mushroom, and cut the broccoli into small pieces. Cut the scallion into shreds, mince the ginger, and mince the garlic for later use.
Marinate the sea cucumber slices with scallion shreds, minced ginger, minced garlic, salt, and cooking wine for 15 minutes.
Boil water in a pot and add a little salt. Blanch the broccoli until it becomes soft and then quickly remove it from the pot.
Arrange the blanched broccoli in a circle on a plate and set it aside.
Heat oil in a wok and stir-fry the shiitake mushroom.
Add the marinated sea cucumber slices and scallion-ginger water to the wok.
Add an appropriate amount of Lee Kum Kee Premium Oyster Sauce.
Stir-fry over high heat for 1-2 minutes.
Place the stir-fried sea cucumber and shiitake mushroom in the center of the broccoli on the plate and serve.
