Shepherd's purse & tofu with minced pork over brown rice
Spring shepherd's purse with silken tofu and minced pork in a light, glossy sauce over rice — fresh, not greasy, and ready in 20 minutes.
- 25 min
- Serves 2
- Simmer
- Easy
Why it suits you: Damp-Heat tends towards a bitter taste and spots, and the warming, humid equinox lets damp and heat build up. Shepherd's purse and tofu clear heat and drain damp, pork stays neutral rather than heating, and a light sauce with little oil keeps it fresh.
Method
Prep 15 min · Cook 10 min- 1Rinse the shepherd's purse, blanch for 30 seconds, cool under the tap, squeeze dry and chop. Dice the tofu and finely dice the carrot.
- 2Mix the pork with ½ tsp cornflour and 1 tbsp water. Stir the remaining cornflour into 2 tbsp water.
- 3Heat the oil and fry the ginger until fragrant, then break up the pork and fry until it changes colour. Add the carrot and 300 ml water and bring to the boil.
- 4Add the tofu and simmer over medium heat for 3 minutes, then add the shepherd's purse and salt and stir in the cornflour mix to thicken lightly.
- 5Spoon over the hot rice. For a lunchbox, pack the rice and topping separately and pour over after reheating.
Chef's tips
- Fresh shepherd's purse is in wet markets and Shanghainese grocers in spring; out of season, thaw frozen shepherd's purse and squeeze it dry.
The TCM view
Shepherd's purse is sweet, bland and cool and clears heat, drains damp and calms the liver; tofu is sweet and cool and clears heat; pork is sweet, salty and neutral; carrot is sweet and neutral and supports digestion; brown rice is sweet and neutral. A little ginger protects the stomach from the coolness — clearing without being cold.
