Spring recipe | Stir fried chilli scallops with asparagus

A delicious Spring recipe featuring our focus food for the season, the asparagus. Beneath the recipe you may read about the TCM nature of the foods included. This is probably one of my favourite Spring recipes, especially when I feel my immunity is low and I am a bit congested.

  • 15 spears asparagus, trimmed and cut how you like
  • 3 tablespoons olive oil
  • 6-9 large scallops, intestines removed
  • salt and pepper, to taste
  • 1 mild chilli, finely chopped
  • 1 clove of garlic, finely chopped.
  • 3/4 cup of rice

Put rice in rice cooker (or cook via absorption method) and turn on. Blanch the asparagus in boiling water for 3 minutes. Toss lightly in olive oil and set aside. Heat a large frying pan or wok with oil over high heat. Stir fry the chilli and garlic until aromatic; 1-2 minutes. Add the scallops and stir fry until both sides are evenly browned; about 3-4 minutes. Serve with the scallops resting on the asparagus either on a bed of rice or rice to the side.

The nature of each ingredient

Food Thermal nature Flavour Effect
Asparagus Cold Sweet, bitter Supplements spleen and lung qi, treats lung heat conditions (eg: bronchitis), enriches yin particularly kidney yin, expels dampness and heat
Olive oil Cool Sweet, fatty Moistens, anti-inflammatory, nourishes liver yin
Scallops Warm Sweet, slightly salty Strengthens kidney qi, balances urination,
Chilli Hot Acrid Clears damp, expels cold, warms the middle burner (stomach and spleen), supplements wei qi (immunity), supplements lung and spleen qi, dissolves food stagnation, supplements heart yang, moves blood and qi.
Garlic Hot Acrid, slightly salty Disperses blood and qi stagnation in the abdomen, expels wind, disperses cold, transforms cold-phlegm, warms the middle burner, strengthens the stomach, detoxifies, anti-parasitic, relieves cough

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