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Home-Style Dishes

Stir-Fried Cuttlefish with Green Onion, Pepper & Pickled Mustard

Traditionally nourishing for blood and yin; a colorful, everyday family dish

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
10 min
Total
30 min
Makes
2–3 servings
Blood NourishmentEveryday Balance
Stir-Fried Cuttlefish with Green Onion, Pepper & Pickled Mustard

Why people make this dish

This stir-fry came together when a beautiful large green onion stalk found its way into the wok alongside cuttlefish, pickled mustard greens, and sweet red pepper. The result is a lovely play of colours and flavours — savory, lightly tangy, and fresh. It is the kind of simple weeknight stir-fry that feels satisfying and wholesome without much effort.

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Frequently asked questions

What is cuttlefish traditionally associated with in this dish?

In this recipe, cuttlefish is traditionally associated with nourishing blood and yin, as part of a balanced, everyday family meal.

What is green onion traditionally said to do in this stir-fry?

Green onion (large leek stalk) is traditionally associated with supporting healthy circulation and clearing the head, according to the recipe.

How many servings does this recipe make and how long does it take?

This stir-fry makes 2 to 3 servings. It takes about 20 minutes to prepare and 10 minutes to cook, for a total of around 30 minutes.

What is the key tip for keeping the cuttlefish tender?

The key is not to overcook the cuttlefish. Pre-blanching or flash-frying in warm oil until about 80% done before the final wok toss prevents the cuttlefish from weeping water and keeps the texture pleasantly bouncy.

Is this described as a suitable everyday dish for the family?

Yes, the recipe describes this as a colorful, everyday family dish — a simple weeknight stir-fry that feels satisfying and wholesome without much effort.

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