Braised Mushroom & Sea Cucumber With Broccoli
Mains & Sides

Braised Mushroom & Sea Cucumber With Broccoli


14 February 2016


Festivities are usually the time to indulge. For the Chinese, most of us indulge in high-end and auspicious dried seafood during Chinese New Year.

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This is an easy and delicious dish to prepare in the midst of crazy Chinese New Year preparations. The addition of blanched broccoli makes it a very pretty dish. The oyster sauce will make or break this dish, so splurge on a premium one.


  • 50g Dried Shiitake Mushroom - soaked in hot water for 30 minutes
  • 150g Pre-soaked Sea Cucumber - cut into 1.5inch pieces
  • 1 inch Ginger (smashed) & 2 Green Onions (white part only) - for blanching
  • 4 slices of Ginger
  • 1 Green Onion (white part only)
  • 1 Broccoli Head (200g) - remove the stem and cut into florets


  • 2 tablespoons Premium Oyster Sauce
  • 1 teaspoon Light Soy Sauce
  • 200ml Water
  • 1 teaspoon Cornstarch
  • ¼ teaspoon Sugar


  1. Blanch broccoli florets in a small pot of boiling water for 1-2 minute. Remove with perforated ladle into a big bowl of ice water. This is to stop the broccoli from continuously cooking and to keep the colour vibrant. Drain the florets dry immediately.
  2. Add ginger and green onion into the same pot, let it boil then blanch sea cucumber for 1 minute. Drain. In another pot, saute ginger slices and green onion in 1 tablespoon of oil. Add sea cucumber and mushrooms, stir fry for 1 minute.
  3. Mix sauce ingredients in a small bowl, add sauce to the pot and cook for about 10 mins or until sauce has thickened.
  4. To serve, place mushrooms in the center of a large flat plate, making a circle. Surround mushrooms with broccoli florets and place sea cucumber on top of the mushrooms. Pour warm sauce over the dish and serve immediately.


  • Use a good quality and premium oyster sauce
  • I keep the broccoli stems, to place them under the mushrooms, to give them some height. (else the mushrooms will look lost in the broccoli forest. Thinly slice the stems and blanch them in hot water.
  • If you want to add dried oysters and dried scallops, soak them in hot water for 30 minutes or until soft, then blanch them in boiling water with ginger and green onion.

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