Spring Equinox · Dinner · Damp-Heat
Stir-fried fish with bean sprouts and asparagus
Silky grass carp slices with crisp silver bean sprouts and asparagus: light and never greasy.
- 23 min
- Serves 3
- Stir-fry
- Easy
CoolingClears damp-heatHarmonises the middle
Why it suits you: Damp-heat types get a bitter mouth, oily skin and dark urine in the warm, damp equinox weather. Bean sprouts and asparagus are sweet and cold and clear damp-heat, while warm grass carp keeps the dish gentle on the stomach.
Method
Prep 15 min · Cook 8 min- 1Toss the fish with a little salt and the cornflour, blanch for 30 seconds until almost cooked and drain.
- 2Fry the ginger in the oil, add the asparagus for 2 minutes, then the bean sprouts over high heat for 1 minute.
- 3Return the fish with the spring onion, toss gently, season and serve at once.
Cautions
- If you have a cold stomach or loose stools, add extra ginger.
Chef's tips
- Stir-fry the sprouts fast over high heat so they stay crisp and dry.
The TCM view
Mung bean sprouts are sweet and cool, clearing heat and toxins and draining damp. Asparagus is sweet and cold, clearing heat and promoting urination; grass carp is sweet and warm and settles the stomach.
