Stir-fried sea cucumber with shiitake mushrooms and stir-fried vegetables is a delicious dish that is high in protein, low in fat, very nutritious, and easy to prepare. Let’s join Tastetutorial.com to cook these 2 stir-fried dishes for the whole family to enjoy!
1. Stir-fried sea cucumber with shiitake mushrooms
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried sea cucumber with shiitake mushrooms Serves 4
Sea cucumber 200 gr Shiitake mushrooms 50 gr Broccoli 500 gr Ginger 50 gr Garlic 3 cloves Cornstarch 1 tablespoon Cooking oil 2 tablespoons Oyster sauce 1 tablespoon Soy sauce 1 tablespoon Coloring sauce 1/2 teaspoon Salt/pepper to taste
How to choose fresh and delicious broccoli
- You should choose broccoli that has a dark color as it is tastier.
- Choose broccoli stalks that are firm, not soft or flexible. The surface of the broccoli should be thick and tight, with minimal gaps.
- You should avoid broccoli with yellowing flowers.
How to prepare Sea cucumber stir-fried with shiitake mushrooms
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Prepare the sea cucumber
After purchasing the sea cucumber, clean the intestines, wash it thoroughly with water, and let it drain. Then, cut the sea cucumber into bite-sized pieces.
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Prepare other ingredients
Soak the shiitake mushrooms in warm water at about 60 degrees Celsius for 1 hour to let them expand, then rinse them with water, let them drain, and cut the mushrooms into small pieces.
Break the broccoli into small pieces. Then soak the broccoli in diluted salt water for about 5 minutes, rinse it with water, and let it drain.
Wash the ginger, slice it, and chop it finely. Crush the garlic and chop it finely.
Mix 1 tablespoon of cornstarch in a bowl with 3 tablespoons of water until dissolved.
How to soften dried shiitake mushrooms quickly- Method 1 (soaking): Soak the mushrooms in water for about 1 – 2 hours, then rinse them with clean water and let them drain before cooking. To make the mushrooms expand faster, you can soak them in warm water at 60 – 80 degrees Celsius for about 7 – 10 minutes.
- Method 2 (boiling mushrooms): Rinse the mushrooms in clean water, then boil them in a pot of boiling water for about 3 – 5 minutes.
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Blanch broccoli and sea cucumber
Bring a pot of water to a boil, then add the broccoli and blanch until the water comes back to a boil and the stems of the broccoli become clear, no longer cloudy as before, then remove to a plate.
Bring another pot of water to a boil, add the sea cucumber and blanch for about 5 minutes. Then remove the sea cucumber and let it drain.
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Stir-frying sea cucumber
Add 2 tablespoons of cooking oil to a pan and heat over medium heat, when the oil is hot, add minced ginger and garlic and sauté until fragrant, then add shiitake mushrooms and stir quickly for about 2 minutes, then add the sea cucumber and stir-fry together.
Next, season with 1 tablespoon of oyster sauce, 1/2 teaspoon of pepper, 1 tablespoon of soy sauce, the cornstarch mixture, 1/2 teaspoon of color sauce, 50ml of water, stir well until the sauce thickens, then turn off the heat and serve the stir-fried dish on a plate.
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Final Product
You scoop the stir-fried sea cucumber onto a plate of steamed broccoli and enjoy it with hot rice!
The dish looks really eye-catching, doesn’t it? The sea cucumber is both firm and tender, absorbing flavors, while the shiitake mushrooms are soft and chewy, blending with the rich sauce, and the broccoli is fresh and crispy, perfectly dipped in the excellent sauce.
2. Stir-fried sea cucumber with vegetables
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Stir-fried sea cucumber with vegetables For 4 people
Sea cucumber 300 gr Cauliflower 200 gr Carrot 1 piece Peas 100 gr Shiitake mushrooms 100 gr Young corn 100 gr Onion 1 piece Cilantro 2 stalks Green onion 3 sprigs Ginger 1 piece Garlic 2 cloves White wine 2 tablespoons Oyster sauce 3 tablespoons Cooking oil 2 tablespoons Cornstarch 1 tablespoon Common seasoning a little (salt/seasoning powder/sugar/pepper)
How to choose fresh ingredients
How to choose fresh cauliflower
- Observe the color of the cauliflower when selecting; fresh cauliflower usually has a bright white color, not discolored or with brown spots.
- Next, use your hand to feel the stem of the cauliflower; those with a firm, solid stem and not soft are fresh cauliflower.
- Cauliflowers with the florets standing up high are tastier than those with flat florets.
- Additionally, you should pay attention to the florets; if the cauliflower has no hollow spaces, choose it. The tighter the cauliflower, the fewer hollow spaces, the tastier it is.
- After purchasing, store it in a plastic bag in the refrigerator; it can be preserved for 3 – 4 days.
How to choose fresh carrots
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Fresh carrots are of moderate size, with a straight, tapered shape towards the tail, smooth skin, firm to the touch, and slightly hard.
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Choose carrots that have a bright, deep orange color, with green leaves still fresh and tightly attached to the root.
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Do not choose carrots with wilted, bruised tops, damaged bodies, slimy spots, or those that feel soft when pressed.
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Avoid very large carrots with thick tops and shoulders, as these are older carrots that will have more fibers and less nutrients.
How to choose fresh and delicious young corn
- When buying young corn, you should choose those that are small in size, bright yellow, and have no black specks on the body.
- It is advisable to purchase young corn at supermarkets to ensure clear origins.
How to choose fresh and delicious peas
- To have the best nutritional source, you should choose fresh peas instead of dried or frozen types.
- Delicious young pea pods will have a light green color, uniform color, shiny skin, and the pea seeds will not be bulging.
- You should not choose unevenly colored pea pods or overripe pods as these will be very fibrous, unappetizing, and contain very few nutrients.
- You can buy peas at traditional markets. Additionally, they can be purchased at supermarkets or even grown at home to ensure safety and peace of mind when using!
How to cook Stir-fried Sea Cucumber with Vegetables
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Prepare the sea cucumber
After buying the sea cucumber, use scissors to open the belly, remove the intestines, then wash it clean with water and let it drain.
Then, cut the sea cucumber into bite-sized pieces, place them in a bowl, and marinate with 1 teaspoon of seasoning, 1/2 teaspoon of pepper, and 1 tablespoon of oyster sauce, mix well, and marinate for about 2 hours to absorb the seasoning.
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Prepare other ingredients
Shiitake mushrooms are placed in a bowl and soaked for about 30 minutes until they expand, then drained and boiled for about 5 minutes until soft, then drained again and cut into bite-sized pieces.
Cauliflower is separated into bite-sized pieces and soaked in a diluted saltwater solution for about 15 minutes, then drained and rinsed with clean water before letting it dry.
Peas are peeled from the fibrous parts on both sides, washed, and drained. Carrots are peeled and sliced thinly. Corn is washed, drained, and then cut in half lengthwise.
Onions are peeled and cut into wedges. Green onions have their roots cut off, washed, and the white parts are cut into sections. Cilantro is trimmed of roots, washed, and cut into sections.
Ginger is peeled and cut into strips. Garlic is peeled and minced.
Cornstarch is mixed in a bowl with 3 tablespoons of water until dissolved.
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Blanch vegetables
Add 2 liters of water to a pot, place it on the stove, and bring the water to a boil. Then add the cauliflower, peas, carrots, and corn in succession to blanch for about 2 minutes, then immediately transfer them to a bowl of ice water for about 1 minute, then drain.
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Stir-fried sea cucumber
Place a pan on the stove, turn on the heat to warm the pan. Then add 2 tablespoons of cooking oil to the pan, followed by minced garlic, julienned ginger, and chopped green onion roots to sauté until fragrant.
Next, add shiitake mushrooms and stir-fry for about 2 minutes, then add the sea cucumber and continue to stir-fry. Season with 2 tablespoons of white wine, 2 tablespoons of oyster sauce, 1 tablespoon of seasoning powder, 1 teaspoon of salt, and 1 tablespoon of sugar. Stir well, then add the carrots and young corn, and stir-fry quickly for about 2 minutes.
Finally, add the cauliflower, peas, and onions, stir well, then add the cornstarch mixture and continue to stir-fry for another 2 minutes until the ingredients are fully cooked. Add another teaspoon of pepper, turn off the heat, and transfer the stir-fried dish to a plate, garnishing with some coriander on top to complete.
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Final Product
The completed dish has a very eye-catching color and a flavor that is incredibly delicious and rich in nutrients. Make it and treat your family to this dish.
The sea cucumber is crunchy and not mushy, combined with fresh, crispy vegetables, making it very appealing, especially when served with a bowl of spicy soy sauce.
Wish you success with this dish!
How to Choose Fresh and Delicious Sea Cucumbers
- You should choose live, plump sea cucumbers. Do not select sea cucumbers that have died for a long time, are slimy, or have an odor.
- Additionally, to buy good quality sea cucumbers with a clear origin, you need to look for reputable suppliers, as this is an expensive food item and there are many places that counterfeit sea cucumbers or inflate product prices.
How to Clean Sea Cucumbers Properly, Without Fishy Smell
To remove the fishy smell from fresh sea cucumbers, you can apply one of the following methods:
- Method 1: You peel off the insides of the sea cucumbers, wash them clean with water, then pound ginger mixed with alcohol and soak the sea cucumbers in the ginger-alcohol mixture for about 15 minutes to lose the fishy smell, then rinse with clean water to prepare for cooking.
- Method 2: You can briefly grill the sea cucumbers, scrape off the slime, and soak them in cold water for about 30 minutes to reduce their saltiness. Wait until the sea cucumbers are completely soft, then peel off the outer skin, briefly boil them, and soak in cold water again to create the crispiness of the sea cucumbers.
How to choose delicious shiitake mushrooms
This dish can use either fresh or dried shiitake mushrooms!
For dried shiitake mushrooms:
- The shape of dried shiitake mushrooms is similar to that of fresh shiitake mushrooms, but they are lighter due to being dried, so choose mushrooms that are not broken and have a light brown cap (generally, there is not much color change when mushrooms are dried).
- Pay attention to the scent, which should not be musty or have any strange odors, and ensure that there are no white mold spots on the mushrooms.
For fresh shiitake mushrooms:
- Fresh shiitake mushrooms look like an umbrella, and should not be bruised. You should choose mushrooms of moderate size, with short stems, tightly-cupped caps, and a slightly yellow-brown color.
- Avoid choosing caps that are dark brown as they may be toxic; however, you should also be flexible in your selection because fresh shiitake mushrooms will typically darken when cooked.
- Pay attention to the characteristic, natural aroma of the mushrooms.
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So Tastetutorial.com has guided you on 2 ways to cook sea cucumber stir-fried with shiitake mushrooms and stir-fried vegetables that are delicious and nutritious. Wishing you success in the kitchen!
*Refer to the recipe and images from the YouTube channels Ánh à and Vinh Ta
