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Lee Kum Kee
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Braised Sea Cucumber with Beijing Green Onion

Braised Sea Cucumber with Beijing Green Onion
Cooking Method: Braise  
Serving Size: 4  (person)
Preparation Time: 5   mins
Cooking Time: 10   mins


  1. Add Lee Kum Kee Double Deluxe Soy Sauce and Lee Kum Kee Premium Dark Soy Sauce to sea cucumbers.  Then blanch in boiling water.
  2. Deep-fry Beijing green onions until golden yellow.  Parboil sea cucumbers in oil.
  3. Saute diced ginger.  Add Lee Kum Kee Premium Oyster Sauce.  Sprinkle with wine.  Add sea cucumbers, Beijing green onion and sauce mix. Cover and cook for 1-2 minutes.
  4. Blanch Shanghai cabbage. Saute diced ginger and stir-fry Shangahi cabbage.  Add stock, thickening and heat through. Arrange all the ingredients on a serving plate.

Tag: Sea cucumbers

While pre-soaking the sea cucumbers, avoid any oil; otherwise the sea cucumbers will turn bad and disintegrate. Sea cucumbers are very bland by itself. When blanching the sea cucumbers, add Double Deluxe Soy Sauce in water to improve the flavour.
Chef Recommendation

The nutrition value of Liao sea cucumber is high. It is an expensive ingredient and therefore should use high quality Double Deluxe Soy Sauce to cook in order to impart the finest taste to the dish. And the delicate soy flavour enriches the taste too. Condiments must be added to improve the taste of sea cucumbers. And Oyster Sauce enhances the dish with its rich oyster flavour.

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