Rose’s Kitchen

Braised Sea Cucumber With Mushrooms


1 pre-soaked sea cucumber (approx 300g)

8 dried shitake mushrooms, soaked

1 small can button mushrooms

1 packet enoki mushrooms

200g broccoli, cut into florets

2 slices ginger

1 stalk spring onion

1 tbsp chinese rice wine

300ml water


1 tbsp ginger wine

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sesame oil

1 tsp sugar

500ml water


2 tsp cornflour

1 tbsp water


1.  Place sea cucumber in a pot.  Add in the spring onion, ginger slices, rice wine and 300ml water.  Boil sea cucumber for 15-20 minutes to remove the fishy odour.  Remove sea cucumber and cut into pieces.

2.  Boil a pot of water with a pinch of salt and 1 tsp oil.  When water is boiling, blanch the mushrooms and broccoli separately.  Remove and drain well.

3.  Place the sea cucumber, shitake mushrooms and 500ml water in a pot.  Add in the seasoning and braise over low heat till gravy is quick dry.  Adjust seasoning according to taste and add in the blanched button mushrooms, enoki mushrooms and broccoli.

4.  Thicken with thickening solution.  Stir well and dish up.


February 13, 2007 - Posted by | Vegetables, Bean Curds and Eggs

1 Comment »

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    Comment by | February 4, 2014 | Reply

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