Braised Sea Cucumber with Mushrooms and Cordyceps flowers in Oyster Sauce
What You Will Need
Ingredients
- 300 g [cut into pieces] Soaked Sea Cucumber
- 150 g Soaked Chinese Mushrooms
- 10 g [trim the ends] Cordyceps Flowers
- 30 g Carrot Slices
- 1 slice Ginger
- 300-400 ml Water
- 5 g Rock sugar
Seasoning
- 2 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
Sauce Mix
- 1 tsp Cornstarch
- 1 tbsp Water
Made with
Lee Kum Kee products
How to make it
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Sauté ginger in 2 tbsp oil, add mushrooms and sea cucumber, stir well until fragrant. Add water and rock sugar. Simmer until sea cucumber and mushrooms are soft. It takes around 30-45 minutes.
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Add seasoning mix, carrot slices and cordyceps flowers, cook for further 5 minutes. Stir in thickening and cook until sauce thickened