Stir-fried squid with wood ear and celery on rice
Scored squid, springy and tender, stir-fried with black wood ear and celery — striking to look at, blood-moving and refreshingly light.
- 23 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: In blood stasis, blood flows sluggishly, bringing a dull complexion, bruising and period pain. Black wood ear invigorates and cools the blood, celery calms the liver and clears heat, and squid nourishes yin and blood; a little rice wine, ginger and garlic warm the vessels. A quick stir-fry keeps it crisp and light for a summer lunch.
Method
Prep 15 min · Cook 8 min- 1Skin and clean the squid, score the inside in a criss-cross pattern and cut into pieces. Blanch for 10 seconds, then refresh in cold water. Trim the soaked wood ear and tear into pieces.
- 2Fry the ginger, garlic and chilli in hot oil until fragrant, then stir-fry the wood ear and celery for 2 minutes.
- 3Add the squid, splash in the rice wine, add the soy sauce and a little cornflour slurry and toss over high heat for 30 seconds. Serve with rice.
Cautions
- Squid is high in cholesterol, so eat in moderation if your blood lipids are high; wood ear moves blood, so take care during heavy periods or pregnancy.
Chef's tips
- Blanch and stir-fry the squid quickly — overcooking makes it rubbery; scoring helps it cook evenly and hold the sauce.
The TCM view
Black wood ear is sweet and neutral, invigorating and cooling the blood and moistening dryness. Celery is sweet, pungent and cool, calming the liver, clearing heat and promoting urination. Squid is sweet, salty and neutral, nourishing yin and blood. Rice wine, ginger and garlic warm the vessels. Wood ear moves the blood while squid protects it, so stasis clears without depletion.
