- 10 Min. Prep
- 45 Min. Cook
- 4 Servings
- 350 Calories
An authentic Chinese classic, this braised mushroom with sea cucumber recipe benefits from the contrast between tender sea cucumbers and crisp bok choy, with Chinese mushrooms delight the tastebuds. Knorr’s Chicken Broth Mix is used to season the succulent mushrooms, while oyster sauce gives the dish a well-balanced, earthy finish. Sesame oil drizzled over the sea cucumbers makes for a wonderfully nutty dressing.
- 4 pieces frozen sea cucumber
- 8 pieces Chinese mushroom, soaked
- 1 tsp Knorr® Chicken Broth Mix
- 4-6 stalk bok choy
- 4 slices fresh ginger
- 1 stalk green onion
- 2 cloves garlic, minced
- 1 tbsp oil
- 1 tsp sesame oil
- Sauce: 1/4 cup abalone sauce, 1 tbsp oyster sauce, 8.5 fl oz Knorr® Clear Chicken Broth, 1/2 tsp sugar
Blanch the sea cucumber along with the ginger and green onion until it’s soft and tender. Cut each cucumber in half so that each is approximately 3” long and set aside.
Add 1 tsp Knorr® Chicken Broth Mix to the Chinese mushrooms and steam for 30-40 minutes, until they’re nice and soft.
Blanch the bok choy until they wilt and then set them aside to cool. Cut each bok choy in half and lay side by side on the serving plate.
Add oil to a heated pan, throw in the ginger and garlic and stir-fry until fragrant. Pour in the mushrooms, stir fry for a second and then mix in the sea cucumber.
Pour in the abalone sauce, oyster sauce, sugar, and Knorr® Clear Chicken Broth, then cook over low heat until the sauce has thickened.
Arrange the contents of the pan on top of the bok choy, drizzle over your sesame oil and serve hot.