Shandong-Style Braised Sea Cucumber with Scallions recipe - ingredients, nutrition and when to eat it
Shandong-style braised sea cucumber is made by slowly simmering rehydrated sea cucumber with scallions in a soy-based sauce.
Shandong-style braised sea cucumber is made by slowly simmering rehydrated sea cucumber with scallions in a soy-based sauce. The sea cucumber is tender and pleasantly chewy, while the scallion-scented sauce is savory with a hint of sweetness—lovely with rice or as a dinner dish to share.
Chinese · 35 minutes to cook
Nutrition (per 335g serving): 203.7 kcal · protein 7.3g · carbohydrate 10.6g · fat 14.5g · sodium 1478mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sea cucumber is very wet, pat it dry with paper towels before stir-frying so the sauce doesn’t get watery.
Tips: Sea cucumber can turn tough if boiled hard for too long, so simmer it gently over low heat.
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Ingredients (1 serving)
- Rehydrated sea cucumber — 120 g
- Green onion — 0.5 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Ginger — 5 g
- Sugar — 0.5 tsp
- Cornstarch — 1 tsp
- Water — 120 ml