Braised Sea Cucumber with Scallions is a classic Shandong dish. The sea cucumber is tender and bouncy, and the scallions are fried until golden and fragrant. Rock sugar adds a glossy sheen and depth, while the fried scallions are steamed to deepen their aroma. The rich scallion oil sauce coats every piece—savory with a hint of sweetness. Perfect with steamed rice or on its own.
🌴 Ingredients:
· 6-8 sea cucumbers (ready-to-eat, pre-soaked to save time)
· 2 large scallions (thick white parts, cut into sections, whites and greens separated)
🌴 Aromatics:
· 1 large piece of ginger (sliced, plus a little ginger juice)
· 3-4 cloves minced garlic (optional)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 3 tbsp light soy sauce
· 2 tbsp oyster sauce
· 1/2 tbsp dark soy sauce (for color)
· 8-10g rock sugar (for a richer flavor and glossy color)
· 2 tbsp cooking wine
· A little ginger juice (to remove odor and add freshness)
· A pinch of white pepper powder
· Cornstarch slurry, as needed (for thickening)
· Stock or hot water, as needed
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Sea Cucumber
Thaw the sea cucumber, cut it open, remove the sand mouth and innards, and rinse well. ⚠️ Note: Clean the sea cucumber thoroughly, removing the sand mouth, or it will be gritty. - Make the Scallion Oil
Heat oil in a pan. Add the scallion whites and fry over medium-low heat until golden, fragrant, and softened. Remove the scallions and set aside, leaving the scallion oil in the pan. ⚠️ Note: The scallion oil is the soul of this dish. Fry the whites until golden brown for the richest aroma. - Steam the Scallions
Place the fried scallions in a bowl, add a little stock and 1 tbsp light soy sauce, and steam for 2-3 minutes. ⚠️ Note: Steaming makes the scallions softer and more flavorful, so they add more aroma when added back. - Sauté the Aromatics
Add the ginger slices and minced garlic to the scallion oil and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Braise the Sea Cucumber
Turn to high heat, add the sea cucumber, and stir-fry quickly for 1 minute. Add the light soy sauce, oyster sauce, dark soy sauce, rock sugar, cooking wine, and ginger juice. Stir well. Pour in enough stock or hot water to reach halfway up the sea cucumber. Bring to a boil, then reduce to medium heat, cover, and simmer for 3-5 minutes to infuse the flavor. ⚠️ Note: Always use hot water or stock; cold water will toughen the sea cucumber. Ginger juice removes odors and adds freshness. - Combine
Add the steamed scallions and simmer for another minute to infuse the sauce with their aroma. ⚠️ Note: Add the scallions at the end to keep them fragrant and tender. - Thicken and Serve
Turn to high heat to reduce the sauce. Drizzle in the cornstarch slurry and stir-fry quickly until the sauce thickens and coats the sea cucumber. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Keep the slurry thin—just enough to coat the sea cucumber. - Serve
Turn off the heat, plate the dish, sprinkle with scallion, and serve hot. The sea cucumber is tender and bouncy, the scallion aroma is rich, and the sauce is savory and sweet.
💡 More Delicious Recipes:
If you enjoy this rich and savory seafood dish, you should also try my [Braised Pomfret] for another impressive meal, or my [Garlic Shrimp with Vermicelli] for a fresh and flavorful classic.
Want to explore more premium dishes? Check out my full [Seafood] category!
💡 Tips:
Clean the sea cucumber thoroughly, removing the sand mouth and innards. Making the scallion oil is the soul of this dish—fry the whites until golden brown for the best aroma. Steaming the fried scallions makes them more flavorful when added back. Rock sugar gives the sauce a richer, glossier finish. A little ginger juice removes odors and adds freshness. Use hot water or stock for braising to keep the sea cucumber tender. Thicken the sauce at the end so it coats the sea cucumber nicely.
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