Bamboo Fungus Braised with Assorted Vegetables

Why people make this dish

Festive tables are usually heavy with meat and fish, but Bro Niu likes to remind everyone that a good vegetarian dish is no less nourishing — and kinder to those carrying extra weight or managing the “three highs.” This braise centres on bamboo fungus, with fried beancurd sticks that hold their shape and soak up the savour of everything around them. The vegetables are flexible — snow fungus, carrot, cucumber and canned mushrooms make a tasty, wholesome plate that’s said to help clear the digestion afterwards.

Who it suits / who should be cautious

• Suits those wanting a light, nourishing festive dish, especially anyone watching their weight or managing high blood pressure, sugar or cholesterol.
• Gentle for general use; season lightly.

Why these ingredients (the food-therapy logic)

• Bamboo fungus (zhu sheng): Called the “queen of mushrooms,” traditionally associated with supporting the kidney, and with healthy blood lipids, sugar and cholesterol.
• Snow fungus (xue er): Traditionally used to moisten and nourish.
• Beancurd sticks (zhi zhu) and vegetables: Wholesome, light, and traditionally said to help clear the digestion.

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Bamboo fungus	4–5 pieces	Soaked, trimmed, cut in sections
Fried beancurd sticks	3	Soaked soft
Snow fungus	~75 g (2 liang)	Soaked, destemmed
Carrot	1 short piece	Sliced
Cucumber	1 short piece	Sliced
Canned button mushrooms	6
Shredded ginger	1 small pinch
Vegetarian stock + seasoning	As needed

Method

1. Soak the bamboo fungus in warm water; cut off the netted “skirt” and the foot, then cut into sections. Soak the snow fungus soft and destem. Slice the mushrooms, carrot and cucumber.
2. Heat oil and fry the shredded ginger until fragrant; add the bamboo fungus, beancurd sticks and other ingredients and toss.
3. Add vegetarian stock and seasoning, braise briefly, finish with a thin starch glaze, and serve.

Bro Niu’s tips

Bamboo fungus is called the “queen of mushrooms.” When buying, choose pieces sold individually that are good and dry, springy when pressed, with no sharp chemical smell. The netted “skirt” you trim off is also nutritious — save it for soup.

Community questions answered (selected)

• Q (Nana): I have a weak spleen and stomach with some internal inflammation — any soups or food therapy you’d suggest? Bro Niu: For internal inflammation, you can juice kale and apple to drink; adding a little turmeric powder warms the stomach, dispels cold and is anti-inflammatory. For a weak spleen and stomach, simmer dang shen, bai zhu and fang feng (3 qian each), fu ling 4 qian and 4 slices licorice in 5 bowls of water down to 2, taken over a day as a tea, twice a week. For the whole family, add lean pork and red dates.

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Published February 16, 2026 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.