Scallion Braised Sea Cucumber

Scallion Braised Sea Cucumber

This **Sea Cucumber with Broccoli and Scallion Oil** is a luxurious yet balanced dish that combines tender sea cucumber, crisp broccoli, and aromatic scallion oil for a rich umami experience. The sea cucumber is first blanched, then infused with deep flavor by simmering in fragrant chicken broth with a spice ball. Golden-fried scallions create a fragrant oil that elevates the dish, while fresh ginger, soy sauce, and Shaoxing wine add layers of savory depth. The broccoli, blanched in the same broth, stays vibrant and tender. Finished with a glossy sauce thickened with water starch and a drizzle of scallion oil, this dish is garnished with fresh fish seeds and garlic sprouts for a burst of freshness. Perfect for special occasions, this recipe highlights delicate textures and masterful seasoning for an unforgettable meal.

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
sea cucumber
200g

The aromatics

🧅
broccoli
150g
🧅
ginger
30g
🧅
scallions
50g
🧅
garlic sprouts
20g
🧅
fish seeds
10g

The sauce & seasonings

🧂
chicken broth
300ml
🧂
spice ball
1
🧂
oil
2 tbsp

Instructions

1. Step 1

Step 1
Slice the ginger, cut the broccoli into small florets, and chop the scallions into segments.

2. Step 2

Step 2
Boil water in a pot, blanch the sea cucumber, and then remove it.

3. Step 3

Step 3
Prepare another pot of chicken broth, add a large spice ball, and briefly cook the sea cucumber to absorb the flavor, then turn off the heat. Be careful not to overcook.

4. Step 4

Step 4
Heat a wok, add oil, and fry the scallion segments until golden to make scallion oil.

5. Step 5

Step 5
Remove the scallion segments and drain the scallion oil.

6. Step 6

Step 6
Use the chicken broth to blanch the broccoli until it’s cooked.

7. Step 7

Step 7
In the same wok, stir-fry the ginger slices until fragrant.

8. Step 8

Step 8
Add the sea cucumber to the wok.

9. Step 9

Step 9
Add the scallion segments.

10. Step 10

Step 10
Add 100g of clear broth, soy sauce, salt, Shaoxing wine, and a pinch of pepper. Stew over low heat for 2-5 minutes; thicken with water starch, and add a bit of soy sauce to adjust the color. Drizzle with the previously made scallion oil and serve. Sprinkle with fresh fish seeds and garnish with garlic sprouts.

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