Sea Cucumber Braised with Bamboo Fungus and Vegetables

Why people make this dish

Sea cucumber is one of the great delicacies of Chinese cuisine, prized not only for its gelatinous texture but for a rather unusual property in traditional food therapy: it is said to tonify both kidney yin and kidney yang at the same time — a rarity among tonic foods. It also contains no cholesterol, making it a welcome addition to a festive table that is already rich with meat and fried dishes. Bro Niu paired it here with bamboo fungus and shiitake mushrooms — both associated with supporting healthy blood pressure and blood lipids — and lighter vegetables like snow peas and carrot. The result is a dish that feels celebratory and nourishing without being heavy. It is suitable for the whole family.

Who it suits / who should be cautious

• Suitable for most adults and children, including those managing blood pressure.
• The sea cucumber’s dual-tonic nature makes it appropriate for both men and women.
• Particularly helpful for those with a pattern of liver-kidney deficiency associated with blood pressure concerns (yin-yang deficiency type hypertension).
• Snow peas and carrot help harmonise the digestive system and add lightness to the dish.

Why these ingredients (the food-therapy logic)

• Sea cucumber (hai shen): Cholesterol-free; traditionally said to simultaneously nourish kidney yin and kidney yang — a dual tonic quality unusual in Chinese food therapy; also supports blood production.
• Bamboo fungus (zhu sheng): Traditionally associated with reducing blood lipids and supporting healthy blood pressure; adds a delicate texture.
• Shiitake mushrooms (hua gu): Rich in beta-glucans; traditionally used to strengthen immunity, reduce lipids, and support digestion.
• Snow peas (he dou): Traditionally considered helpful for the spleen and stomach, with mild diuretic and fluid-producing properties.
• Carrot (gan sun): Adds natural sweetness and is associated with liver and eye health.

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Rehydrated sea cucumber	2 pieces	Liaoshen or thorny variety
Dried bamboo fungus	5 pieces	Soak, remove veil skirt, blanch
Shiitake mushrooms	6 pieces	Soaked if dried
Snow peas	60 g	Strings removed
Carrot	1 small piece	Sliced decoratively
Shredded ginger	1 tsp
Stock	As needed	Chicken or vegetable
Oyster sauce	To taste
Shaoxing wine	A dash
Cornstarch slurry	A little	For thin glaze
Cooked leafy greens	As needed	For plating

Method

1. Blanch the rehydrated sea cucumber pieces briefly in boiling water. Cut into bite-sized pieces, then simmer in seasoned stock for about 20 minutes until tender and well-flavoured.
2. Soak the dried bamboo fungus until soft, remove the veil (skirt) and any tough base, cut into sections, and blanch briefly in boiling water.
3. String the snow peas; slice the carrot into decorative flower shapes.
4. Heat a little oil in a wok or pan. Add the shredded ginger and stir-fry briefly until fragrant. Add the snow peas, carrot, and bamboo fungus and stir-fry until aromatic.
5. Add the sea cucumber and a dash of Shaoxing wine. Add seasoning (oyster sauce and stock) and simmer for a short time to meld the flavours.
6. Thicken with a small amount of cornstarch slurry to create a light glaze.
7. Transfer to a serving dish. Surround or top with blanched leafy greens and serve immediately.

Bro Niu’s tips

Bamboo fungus that has changed colour to dark brown should be discarded. When preparing sea cucumber, simmering it in good stock first really makes a difference — the flavour permeates the flesh. Adding oyster sauce during the final braising step gives the dish extra richness and depth.

Community questions answered (selected)

• Q (priscilla): Does this dish need oyster sauce when braising? Bro Niu: The sea cucumber has already been cooked in stock, but adding oyster sauce during the final braising step makes it more flavourful — regular light soy sauce also works.

• Q (fire-horse reader): The bamboo fungus I bought a year ago has turned yellowish-brown — is it still usable? Bro Niu: If it has changed colour, it is best to discard it.

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Published February 17, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.