Wood-ear & Chinese chive scrambled eggs with steamed sweet potato
Floury steamed sweet potato with wood-ear and Chinese chive scrambled eggs — fragrant, warming and filling without being greasy.
- 28 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Blood Stasis needs gentle warmth to keep blood moving, and nothing raw or cold. Chinese chives and ginger are pungent and warm, wood-ear helps circulation, and sweet potato — in season at Autumn Equinox — builds the middle and harmonises blood for a warm start to the day.
Method
Prep 10 min · Cook 18 min- 1The night before, soak the wood-ear in cold water in the fridge. In the morning trim off the hard stems and cut into small pieces.
- 2Wash the sweet potato and cut into chunks, skin on. Steam over high heat for 15–18 minutes, or microwave on high for 6–8 minutes, until a chopstick slides in.
- 3Cut the chives into short lengths. Beat the eggs with the salt.
- 4Heat the wok, add the oil and fry the ginger until fragrant. Stir-fry the wood-ear for 1 minute, then the chives for 30 seconds.
- 5Pour in the egg and push it gently with the spatula until just set. Serve hot with the sweet potato.
Cautions
- If you take blood thinners such as warfarin or aspirin, keep wood-ear to small amounts and check with your doctor.
Chef's tips
- Soaked wood-ear must not sit at room temperature for hours — soak it in the fridge and use it within a day.
The TCM view
Chinese chives are pungent and warm; they warm yang, move qi and disperse stasis. Ginger is pungent and warm and warms the middle; wood-ear is sweet and neutral, cools the blood and aids circulation; sweet potato is sweet and neutral, builds the middle, harmonises blood and eases autumn constipation; eggs nourish blood. Gently warming and moving, never harsh.
