Celery and Tofu Stir-Fry with Dried Scallop and Fish Paste

Why people make this stir-fry

In traditional Chinese food therapy, both celery and tofu hold a special place in the kitchen of anyone keeping an eye on their blood pressure. Chinese celery (the slender, intensely aromatic variety) is considered cooling and liver-soothing, and it brings a fresh, bright flavour that makes even the simplest dish feel special. Tofu, made from yellow soybeans, is valued for being extremely low in cholesterol while offering gentle nourishment. Together they make a dish that is light, fragrant, and genuinely satisfying — not the kind of “health food” that feels like a punishment.

Who it suits / who should be cautious

• Well suited for adults looking for heart-friendly everyday dishes, including those with high blood pressure, high blood lipids, or a tendency toward feeling hot, dry, or constipated.
• Those with digestive weakness or a very cold constitution may find purely cold-natured dishes uncomfortable; the small amount of ginger or sesame oil used for finishing can help offset this.
• This dish is not a substitute for prescribed medication. If you are managing high blood pressure medically, keep taking your medicine.

Why these ingredients (the food-therapy logic)

• Chinese celery (xiang qin cai): Regarded in traditional practice as aromatic, cooling, and liver-calming. It is associated with supporting comfortable blood pressure and soothing head-tension or a feeling of heat rising.
• Soft tofu (nen dou fu): A soybean product valued for nourishing yin, clearing heat gently, and being extremely low in cholesterol — a natural complement to celery in a heart-conscious dish.
• Dace fish paste or fish fillet (ling yu jiao / yu pian): Adds protein and a savoury umami depth without heaviness.
• Dried scallop shreds (yao zhu si): A small amount delivers concentrated ocean flavour and is considered mildly nourishing to kidney qi.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Chinese celery	~225 g	Rinse, cut into sections
Soft tofu	2 blocks	Blanch to firm slightly, slice
Dace fish paste or fish fillet	~75 g	Fillet cut into thick strips
Dried scallop shreds	1 small handful	Ready-made from grocery
Seasoning (salt, soy, sesame oil)	To taste
Cooking oil	A drizzle

Method

1. Wash the Chinese celery thoroughly and cut into bite-size sections. Drain the tofu, blanch briefly in boiling water to reduce excess moisture, then slice.
2. If using fish fillet, cut into thick strips. If using dace paste, shape into small pieces.
3. Heat a wok over medium-high heat with a little oil. Add the tofu and pan-fry until lightly golden on both sides. Remove and set aside.
4. In the same wok, add the dried scallop shreds and stir-fry briefly until fragrant.
5. Add the fish strips (or paste pieces) and Chinese celery; stir-fry until the celery is just tender and the fish is cooked through.
6. Return the tofu to the wok. Season with salt, a splash of light soy sauce, and a drizzle of sesame oil. Toss gently for another minute and serve immediately.

Bro Niu’s tips

This dish is particularly soothing for people who often feel a heavy sensation in the head, have dry mouth, tend toward constipation, or feel easily fatigued. It works well as a regular weekday dish rather than just an occasional remedy — keep it in your rotation.

Community questions answered (selected)

• Q (fifi): A family member recently had coronary bypass surgery and is doing well, but their blood pressure is running low afterwards. What soups might help? Bro Niu: After heart surgery with low blood pressure, you can try making a lean pork soup with 4 qian (about 12 g) of codonopsis root (dang shen), 3 qian (9 g) of ophiopogon (mai dong), 2 qian (6 g) of schisandra berries (wu wei zi), 5 qian (15 g) of Chinese wheat (huai xiao mai), and 6 red dates. This combination is traditionally used to gently support qi and nourish the heart. Serve twice a week.

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Published March 7, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.