Mo Gu Han Shui Shen (braised Sea Cucumber With Mushrooms)

Mo Gu Han Shui Shen, or Braised Sea Cucumber with Mushrooms, is a classic dish from Putian (Henghwa) Cuisine, known for its delicate flavors and emphasis on fresh seafood and local ingredients.

Mo Gu Han Shui Shen (braised Sea Cucumber With Mushrooms)

Ingredients

  • 2 sea cucumbers, rehydrated and sliced
  • 200g shiitake mushrooms, sliced
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups chicken broth
  • 2 tablespoons vegetable oil

Instructions

  1. Heat vegetable oil in a wok over medium heat. Add ginger and garlic, and stir-fry until fragrant.
  2. Add sea cucumber slices and shiitake mushrooms, and stir-fry for 2-3 minutes.
  3. Pour in soy sauce, oyster sauce, sugar, salt, and white pepper. Stir well to coat the ingredients.
  4. Pour in chicken broth and bring to a boil. Then reduce heat to low, cover, and simmer for 1 hour.
  5. Uncover the wok, increase heat to high, and cook until the sauce thickens.
  6. Garnish with chopped green onions before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
18g
Fat
10g
Carbohydrates
20g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cups Serving dish

Tools

Stovetop

Serving suggestions

Serve the Braised Sea Cucumber with Mushrooms with steamed rice for a complete meal.

Tips & tricks

Soak the sea cucumber in water for at least 24 hours before cooking to rehydrate it properly.

Cost

$20