Stir-Fried Sea Cucumber Gut with Celery and Water Chestnut

Why people make this dish

Gui hua bang — the gut of large sea cucumber — has a crisp, springy texture and is lovely in hotpot or stir-fried with celery. Like sea cucumber itself, it contains no fat or cholesterol, which makes it a fitting choice for people minding blood lipids, cholesterol and blood pressure. It is available at Chinese or Asian grocers and specialist seafood suppliers. Paired with crunchy water chestnut and celery — both traditionally associated with supporting healthy blood pressure — it becomes a fine dish for those watching their pressure.

Method

1. Rinse the gui hua bang, cut into segments, and lightly marinate in ginger juice, wine and light soy sauce.
2. Rinse the celery, strip away the tough strings, and cut into pieces. Peel and slice the water chestnuts.
3. Bring water to a boil, blanch the gui hua bang briefly, then lift out and drain at once.
4. Heat 2 tbsp oil, fry the minced garlic and ginger until fragrant, add celery and water chestnut and stir-fry. Return the gui hua bang to the wok, splash in cooking wine, season and toss, scatter in the scallion, give a few quick stirs, and serve.

Nourilo’s Tips

Gui hua bang does not take well to long cooking, so it is best blanched first — or passed briefly through warm oil — to keep it at its crisp, tender best.