
Stir-fried cuttlefish with asparagus and lily bulb
Crisp scored cuttlefish with asparagus and fresh lily bulb: sweet, moistening and pretty on the plate.
- 25 min
- Serves 3
- Stir-fry
- Easy
Why it suits you: Yin-deficient types tend to get a dry mouth, warm palms and poor sleep around the Spring Equinox. Cuttlefish nourishes yin and blood, fresh lily bulb moistens the lungs and calms the heart, and asparagus clears heat and generates fluids.
Method
Prep 15 min · Cook 10 min- 1Score the cuttlefish in a criss-cross pattern, cut into pieces and blanch for 30 seconds until they curl. Drain.
- 2Fry the ginger and garlic in the oil, add the asparagus for 2 minutes, then the lily bulb for 1 minute.
- 3Add the cuttlefish, splash in the wine, toss over high heat and season.
Cautions
- Cuttlefish is fairly high in cholesterol; once or twice a week is plenty.
Chef's tips
- Keep the blanching brief or the cuttlefish turns rubbery.
The TCM view
Cuttlefish is salty and neutral, nourishing blood and yin and the liver and kidneys. Lily bulb is sweet and slightly cold, nourishing yin, moistening the lungs and calming the mind; asparagus is sweet and cold and clears heat.



