Braised Sea Cucumber with Flower Mushroom and Winter Bamboo Shoot

Why people make this dish

Some people are so delicate that even a little tonic food leaves them with mouth ulcers, restless sleep or an upset stomach — what the old folks call “too weak to take a tonic.” Sea cucumber is prized precisely because it nourishes gently: it is considered a yin-and-yang balancing food that builds up the body without being heating, so it suits all four seasons. Bro Niu likes that this braise tastes good and feels kind to the whole family, young and old.

Who it suits / who should be cautious

• People who are run-down or who tire easily and want a gentle, building dish
• Anyone wanting a savory dish traditionally linked with a nourished complexion and healthy aging
• Sea cucumber is high in protein; if you have kidney concerns, use a modest amount and check with your doctor first

Why these ingredients (the food-therapy logic)

• Sea cucumber (hai shen): rich in iodine and mucin-type compounds; in food therapy it is associated with gentle nourishing and a smoother, more youthful complexion
• Flower mushroom (hua gu): adds savory depth and is a traditional everyday strengthening food
• Winter bamboo shoot (dong sun): light and crisp, balancing the richness of the sea cucumber
• Ginger (jiang): warms the dish and rounds out the flavor

Ingredients (1 platter, 3–4 servings)

Ingredient	Amount	Notes
Pre-soaked sea cucumber	1 piece	Cut into chunks, blanched
Dried flower mushrooms	6–8	Soaked until soft
Winter bamboo shoot	1	Husked, blanched, sliced
Minced ginger	to taste	For the aromatics
Stock and seasoning	as needed

Method

1. Cut the sea cucumber into chunks and blanch it. Soak the flower mushrooms until soft. Husk the bamboo shoot, blanch, then slice.
2. Heat oil and fry the minced ginger until fragrant. Add the sea cucumber, mushrooms and bamboo shoot.
3. Splash in cooking wine, add the stock and seasoning, and simmer for about half an hour until the sauce reduces. Plate and serve.

Bro Niu’s tips

This is a tasty home-style dish, and it is traditionally regarded as friendly to people watching blood pressure or blood sugar. Sea cucumber has little flavor of its own, so simmering it in good stock is what makes it shine.

Community questions answered (selected)

• Q (Bonnie): If I use fresh sea cucumber instead, how should I prepare it? Bro Niu: Blanch the fresh sea cucumber, then simmer it in stock for about 20 minutes to let it absorb flavor. It has little taste on its own, so a short braise in stock first is the trick.

• Q (Ming Ming): I heard people with weak kidneys should not take in too much protein — is sea cucumber still suitable? Bro Niu: If the kidneys are weak, coriander soup is a gentle helper traditionally said to wash out accumulated waste. Sea cucumber in moderate amounts is fine and is associated with supporting the kidneys.

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Published February 25, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.