
Stir-fried pig's blood curd with Chinese chives
Silky blood curd and fragrant chives: a nostalgic Hong Kong family dish.
- 18 min
- Serves 3
- Stir-fry
- Easy
Why it suits you: Blood-stasis types tend towards a dull complexion and painful periods when circulation slows around the equinox. Pungent, warm chives move blood and disperse stasis, blood curd nourishes blood, and ginger and pepper warm the channels.
Method
Prep 10 min · Cook 8 min- 1Soak the blood curd in water for 10 minutes, then steep in boiling water with a few ginger slices for 3 minutes. Drain.
- 2Fry the ginger and garlic in the oil, add the curd and stir gently for 1 minute, then add the oyster sauce and a splash of water.
- 3Add the chives over high heat for 1 minute until wilted and finish with white pepper.
Cautions
- Buy blood curd from a reliable market or supermarket and cook it the same day; eat sparingly if you have gout.
Chef's tips
- Blood curd breaks easily; push it around gently rather than stirring hard.
The TCM view
Chinese chives are pungent and warm, warming the middle and moving qi and blood. Pig's blood is salty and neutral, nourishing blood and cleansing the bowels; ginger and white pepper warm the channels.



