Chinese chive, onion & beef stir-fried udon
Fragrant spring chives, sweet softened onion and tender beef with a splash of red vinegar — a 20-minute lunch at home.
- 20 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Blood Stasis shows as a dull complexion, period pain or a stiff neck and shoulders, and Rain Water's damp chill slows circulation further. Spring chives, onion and vinegar gently move qi and blood, and beef keeps you warm — hot off the wok, nothing raw or cold.
Method
Prep 10 min · Cook 10 min- 1Mix the beef with 2 tsp of the soy sauce, the cornflour and 1 tbsp water, and leave for 10 minutes. Cut the chives into lengths and slice the onion and carrot into thin strips.
- 2Blanch the udon in boiling water for 1 minute, loosen and drain.
- 3Heat the oil and fry the ginger and onion until fragrant. Stir-fry the beef on high until about 70% cooked, then set aside.
- 4In the same wok fry the carrot for 1 minute, add the udon, the remaining soy sauce and a splash of water and toss. Return the beef, add the chives for 30 seconds, then splash in the vinegar.
Chef's tips
- Add the chives last and cook for just 30 seconds so they stay fragrant and bright green.
The TCM view
Chinese chives are pungent and warm, warming yang, moving qi and dispersing stasis; onion is pungent and warm and moves qi and blood; vinegar is sour, bitter and warm and disperses stasis; ginger is pungent and warm and keeps the circulation going; beef is sweet and warm and builds qi and blood. Moving and nourishing together, so circulation improves without draining you.
