Chef Lu Min Creation: XO Pine Mushroom with Abalone and Sea Cucumber
What You Will Need
Ingredients
- 4 pcs Sea cucumbers
- 3 pcs Abalones
- 4 pcs Pine mushrooms
- 1 pc Bok choy
- 1 pc Spring onion
- 2 cloves Garlic
- Moderate Ginger
Seasoning
- 100 ml Cooking oil (for abalones)
- ⅓ tbsp Lee Kum Kee Premium Soy Sauce
- ⅓ tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp Cooking wine
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp Lee Kum Kee XO Sauce
- 3 tbsp Cooking oil (for stir-frying)
- 2 tbsp 100% potato starch
- Moderate White pepper
- 5 tbsp Water
- 1 tbsp Sesame oil
Made with
Lee Kum Kee products
How to make it
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Slice the spring onion, garlic, and ginger.
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Cut the soaked sea cucumbers in half lengthwise and slice them into sticks.
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Score the abalones and slice them. Slice the pine mushrooms, and cut the bok choy into bite-sized pieces after removing the root.
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Heat the cooking oil and lightly fry the abalones. Add the cooking oil, then stir-fry the sliced spring onion, garlic, and ginger. Add Lee Kum Kee Premium Soy Sauce and cooking wine to bring out the aroma.
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Add all the prepared ingredients, then stir-fry with Lee Kum Kee Premium Oyster Sauce and Lee Kum Kee XO Sauce. Gradually add the prepared starch-water mixture to thicken the sauce.
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Finish by adding sesame oil to give the dish a glossy finish, and Lee Kum Kee Premium Dark Soy Sauce for a rich colour.