Sea Cucumber Stir Fry

Sea Cucumber Stir Fry, being garnished with green onion and cilantro. Photo Credit: Jake Stein

Ingredients

• 3-4 boiled sea cucumber, scrubbed and rinsed

• ½ can of baby corn, drained

• 4-6 fresh or rehydrated shiitake mushrooms, sliced

• ½ onion, sliced

• 2 green onions, finely sliced

• ½ can of water chestnuts, drained

• ½ green bell pepper, chopped bite-size

• ½ red bell pepper, chopped bite-size

• 1 cup eggplant, chopped bite-size

• 1 cup broccoli, chopped bite-size

• 1 cup cilantro, destemmed and chopped

• 1 cup fresh basil, torn

• ½ cup bamboo shoots, drained

• 1 tablespoon oyster sauce

• 1 tablespoon sesame oil

• 1 thumb ginger, peeled and minced

• 2 cloves garlic, minced

• 1 spicy birds-eye chili or other hot pepper, minced

• 1 tablespoon soy sauce

• 1 tablespoon of neutral high-heat oil

Sea cucumber is a local commercial fishery that many San Diegans may be unaware of, but the sea cucumber is widely appreciated in many cultural cuisines. This stir-fry recipe is simple and accessible for anyone interested in trying the nutritious and versatile sea cucumber for the first time. Fresh sea cucumbers should be boiled for at least 30 minutes before starting this dish, after which they will have a firm and bouncy texture, not unlike clams or octopus. Visit our page, “Preparing Fresh Sea Cucumber - Step 1” to learn more.

They can be made luxuriantly tender, like pork belly, through a second step which entails either a slow braise or 30 minutes in a pressure cooker.

How to Prepare:

1. Chop boiled sea cucumbers into bite-size pieces after a scrub and rinse. Cut and discard the mouthpart structures.

2. In a large skillet or wok over medium-high heat, add oil, followed by ginger and garlic when oil is hot. Add onion and stir aromatics, lowering heat to avoid burning the garlic.

3. After 1 minute, add shiitake mushrooms, sea cucumber, oyster sauce, and soy sauce. Stir frequently for 2-3 minutes, then add bell peppers, eggplant, and broccoli, as well as canned vegetables. Cook for 5 minutes, stirring frequently.

4. Add hot chili pepper, toss, and cook for 2 minutes, then remove from heat. Drizzle and toss in sesame oil, plate, and top with green onion and cilantro.

Sea cucumber, boiled and chopped bite-sized. Photo Credit: Jake Stein.