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