Braised Mushroom & Sea Cucumber with Broccoli

Braised Mushroom & Sea Cucumber with Broccoli could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe serves 4 and costs $3.09 per serving. This side dish has 53 calories, 7g of protein, and 0g of fat per serving. 42 people have made this recipe and would make it again. A mixture of light soy sauce, cornstarch, oyster sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Just as Delish. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. If you like this recipe, take a look at these similar recipes: Vermentino-Braised Sea Bass, Sea Scallops with Ham-Braised Cabbage and Kale, and Sea Bean Salad with Daikon and Cucumber.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 keep the colour vibrant. Drain the florets dry immediately.Add ginger and green onion into the same pot, let it boiling 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.Mix sauce ingredients in a small bowl, add sauce to the pot and cook for about 10 mins or until sauce thickened.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.

 

Step by step:

1. Blanch broccoli florets in a small pot of boiling water for 1-2 minute.

2. Remove with perforated ladle into a big bowl of ice water. This is to stop the broccoli from continuously cooking and keep the colour vibrant.

3. Drain the florets dry immediately.

4. Add ginger and green onion into the same pot, let it boiling then blanch sea cucumber for 1 minute.

5. Drain.In another pot, saute ginger slices and green onion in 1 tablespoon of oil.

6. Add sea cucumber and mushrooms, stir fry for 1 minute.

7. Mix sauce ingredients in a small bowl, add sauce to the pot and cook for about 10 mins or until sauce thickened.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.

8. Pour warm sauce over the dish and serve immediately.

Nutrition Information:

covered percent of daily need