Autumn Equinox · Lunch · Yin Deficiency
Steamed pork & tofu patty with fresh lily bulb, with rice
A tender pork-and-tofu patty topped with fresh lily bulb, steamed in its own juices — lovely over rice at home or in a lunchbox.
- 30 min
- Serves 2
- Steam
- Easy
CoolingNourishes yin & moistensCalms the mind
Why it suits you: Yin Deficiency brings a dry mouth and warm palms, and Autumn Equinox dryness wears yin down further. Lily bulb, tofu and pork all nourish yin and moisten, and steaming instead of frying keeps the meal moist and cooling rather than heaty.
Method
Prep 15 min · Cook 15 min- 1Wrap the tofu in kitchen paper and press out the water, then mash with a fork. Separate the lily bulb petals, trim any brown edges and rinse.
- 2Mix the pork with the soy sauce, cornflour and 1 tbsp water, stirring in one direction until sticky, then fold in the tofu.
- 3Press the mixture onto a heatproof plate about 1.5 cm thick and top with the lily petals. Once the water boils, steam over medium heat for 12–15 minutes.
- 4It is done when the patty has shrunk slightly and a chopstick pushed in brings out clear juices. Drizzle with sesame oil and scatter the spring onion.
- 5While it steams, blanch the choy sum for 1–2 minutes. Spoon the patty and its juices over the rice and serve with the greens.
Chef's tips
- Lunchbox: steam it the night before, cool and refrigerate; reheat with its juices for 2–3 minutes and it stays tender.
- Supermarkets sell vacuum-packed fresh lily bulbs; otherwise soak 15 g dried lily bulb until soft.
The TCM view
Lily bulb is sweet and slightly cold and moistens the lungs and calms the mind; pork is sweet, salty and neutral and nourishes yin; tofu is sweet and cool and clears heat; choy sum is sweet and cool. Sweet, moistening and slightly cool, with steaming to keep the juices in — suited to dryness that has worn down yin.
