Mom’s Chinese Sea Cucumber Michelin Quality? (Quan Jude Restaurant Review) How To Cook Sea Cucumber

Date: 2026-08-08 02:21:23

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This Is Cantonese Chinese Cooking featuring Gourmet Chinese Cooking. Is Mom’s Sea Cucumber- Abalone Recipe Michelin Star Quality? 海参鲍鱼香菇 Sea Cucumber was served only to Emperors and Royalty in ancient China. In the first part of this video, we visit Quan Jude Beijing Duck Restaurant In Vancouver B.C. to see how they serve their sea cucumber and abalone seafood dishes. We also show you the famous Beijing roast duck that Quan Jude Restaurant has served to customers for over 150 years.
In the second part of the video, Learn how my mom cleans and cooks sea cucumber and abalone in her specialty recipe. There are some important steps to preparing and cooking sea cucumber. This sea cucumber dish would cost you hundred dollars or more in a fancy Chinese restaurant. Your family and friends will be impressed when you make this Sea Cumber Abalone Cantonese Style.
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SEA CUCUMBER WITH ABALONE AND CHINESE MUSHROOMS 海参鲍鱼香菇
3 small sea cucumbers
5 to 6 medium abalone
6 medium Chinese mushrooms
4 to 6 oz. sliced pork
3 tablespoons peanut oil (or other cooking oil)
1 ro 2 tablespoons light soy sauce
1 cup beef or chicken broth
1 teaspoon sesame oil
2 tablespoons Chinese oyster sauce
2 tablespoons cornstarch and 1/2 cup water
10 to 12 small stalks Baby Shanghai Bok Coy

To prepare sea cucumber
Put sea cucumbers in a jar or bowl. Rinse and change with cold water everyday for 3 to 7 days.
This process will remove the dirt and impurities in the sea cucumber. On the last day, boil sea cucumber for 15 minutes. Cut into bite size pieces. Rinse with cold water. Store in cold water in fridge if not cooking the sea cucumber right away. On the day you are cooking, boil sea cucumber on low heat for 30 to 60 minutes or more, depending on rubbery the sea cucumber is.

Other prepartions before cooking:

I use the fresh frozen abalone. They can be bought already out of the shell and cleaned already. Other, just pull the abalone from the shell. Cut of the attachments and insides. Rinse in cold water.

For the Chinese mushrooms, soak them at least 1 hour. I like to soak the mushrooms overnight.

For the ginger, cut the skin off and slice off about 2 to 3 tablespoons. For the garlic, just take off the skin. I like to keep the garlic cloves whole.

Foe the pork, you can use pork belly or pork shoulder. Cut the pork into slices.

To Cook This Dish:

Preheat a wok or frying pan at medium heat. Add cooking oil. Add ginger and garlic. Stir fry briefly. Add sliced pork and stir fry until pork is 75% cooked through. Remove pork onto a bowl.

Add broth into the wok. Add the Chinese mushrooms. Add light soy sauce, sesame oil and Chinese oyster sauce. Thicken the sauce with the cornstarch mixture. Add back the pork. Also add abalone, Chinese mushrooms and sea cucumber. Cover with a lid for 1 to 2minutes. Boil Shanghai bok choy for 1 to 2 minutes and arrrange on a large serving plate. Arrange the sea cucumber, Chinese mushrooms and abalone on the plate. Enjoy!

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