Scallion fried sea cucumber (Shandong Style)
This is a true northern Chinese classic, especially from Shandong cuisine, known for its bold, aromatic, and umami-rich flavors. The focus here is fragrant scallions, caramelization, and velvety sauce.
Ingredients
Instructions
Heat oil in the wok over medium heat. Add scallions and sear until deeply fragrant and caramelized, slightly charred at edges (this is key for flavor). Remove and set aside.
In the same wok, add ginger slices and sauté briefly.
Return the scallions to the wok. Add soy sauces, oyster sauce, sugar, and stock. Bring to a gentle boil, then reduce to a simmer.
Mix the cornstarch slurry and slowly pour it into the sauce, stirring gently to thicken. Drizzle sesame oil at the end for aroma.
While the sea cucumber cooks, blanch the bok choi 1-2 minutes. Arrange on a plate.
Put the sea cucumbers on the side and scatter caramelized scallions over the top. Pour the rich sauce sauce generously over. Serve immediately.
Notes
If using dried sea cucumber:
- Soak in cold water for 24–48 hours, changing water daily.
- Clean thoroughly, removing any impurities inside.
- Boil with ginger, scallion, and Shaoxing wine for 1–1.5 hours until soft but not mushy. Set aside.
While you're boiling the sea cucumber, you can use the scallion trimmings and ginger scraps in your water, they help neutralize odors and naturally sanitize the pot.
Serve with steamed jasmine rice to absorb the glossy sauce.
Variations
Add soaked dried shiitake mushrooms (or fresh) into the sauce. The mushrooms soak up the rich braising liquid and add a deep, earthy umami. Slice mushrooms thickly so they balance with the soft texture of the sea cucumber.
Optionally, toss in julienned bell peppers or bamboo shoots for texture contrast.
Source
Chinese cuisine
Food in Asia