Scallion and Sea Cucumber Stew

Scallion and Sea Cucumber Stew

Scallion and Sea Cucumber Stew is a home-style seafood dish at difficulty 3/5 (Intermediate), about 299 kcal. This is a classic home-style dish from Shandong cuisine. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

299 kcal

Ingredients

  • Pre-soaked sea cucumber
  • Scallion (white part)

Steps

  1. Cut the scallion white parts into 1cm segments and set aside.
  2. Cut the sea cucumber into 1cm segments and set aside.
  3. Prepare a bowl, pour in 20g oyster sauce, 10g light soy sauce, and 2g sugar. Mix well.
  4. Prepare another bowl with starch and water to make a slurry for thickening.
  5. Heat up the pan, add 20ml - 25ml cooking oil. Wait 10 seconds for the oil to heat up.
  6. Place the scallion white parts in the pan. Turn heat to *low*. Be careful not to let them burn. Fry for about 3-5 minutes.
  7. Use chopsticks to remove the scallion white parts and set aside on a plate.
  8. Pour in the prepared sauce, stir-fry, and **wait for 1 - 2 minutes**.
  9. Add the cut sea cucumber, stir-fry for 1 minute.
  10. Add 100ml of water, turn heat to medium-low, **wait for 5 minutes**.
  11. When the soup in the pot is almost dry, add the starch slurry and the previously removed scallion white parts.
  12. Turn off the heat when the sauce looks *viscous/sticky*. Serve in a bowl.

Notes

This is a classic home-style dish from Shandong cuisine. It is characterized by a rich scallion aroma and tender, flavorful sea cucumbers with a thick, shiny sauce that is salty, fresh, and slightly sweet. Sea cucumbers are rich in collagen and minerals, which are very beneficial for nourishing the body. The overall cooking difficulty is not high, but you need to spend time soaking the dried sea cucumbers thoroughly in advance. The actual braising process takes about 30 minutes. Beginners can succeed easily if they follow the steps.

Estimated Cooking Difficulty: ★★★
Estimated Calories: 299 kcal
Group: Scallion and Sea Cucumber Stew

Calculation:
Per Serving:

- Pre-soaked sea cucumber (Arctic ginseng) 4 pieces
- Scallion white part 1 whole scallion (just the white part)
- Cooking oil 20-25ml
- Oyster sauce 20g
- Light soy sauce 5g
- Sugar 2g
- Starch 2g

- When operating, pay attention to the water level in the pot. If it is almost out, add the starch slurry directly.

If you encounter any issues following this guide or have suggestions for improvement, please submit an Issue or Pull Request.

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