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. Nourilo 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.

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.

Nourilo’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.