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.

Who it suits / who should be cautious

• A nutritious everyday dish suitable for most adults and older children
• Traditionally considered helpful for those with blood deficiency, postpartum recovery, or a pale complexion
• People with active skin conditions (eczema, urticaria), seafood allergies, or during illness should avoid cuttlefish and other scaleless seafood

Why these ingredients (the food-therapy logic)

• Cuttlefish (mo yu): Traditionally associated in Chinese food therapy with nourishing blood and yin, supporting the liver and kidneys, and promoting lactation; considered beneficial for those who are blood-deficient or have a pale complexion
• Large green onion (da cong / jing cong): Warming and aromatic; traditionally valued for its antimicrobial properties and for supporting healthy circulation; Tang dynasty physician Meng Shen noted it was especially good in winter
• Red sweet pepper: Adds vitamin C and bright color; mild and sweet
• Pickled mustard greens (xian suan cai): Adds pleasant tang and helps stimulate appetite

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Cuttlefish (cleaned)	1 whole	Cut into thick strips
Large green onion (leek/jing cong)	1 stalk	Cut into strips
Red sweet pepper	1/2 piece	Cut into strips
Pickled mustard greens	75 g (2 liang)	Cut into strips, rinse if very salty
Minced garlic	to taste
Salt, white pepper, cornstarch	for marinade
Shaoxing wine	a splash	For the wok
Soy sauce / oyster sauce	to taste
Cooking oil	2 tablespoons

Method

1. Clean and trim the cuttlefish, then cut into thick strips. Lightly marinate with a pinch of salt, white pepper, and a little cornstarch; set aside.
2. Cut the green onion, sweet pepper, and pickled mustard greens into similar-sized strips.
3. Bring a pot of water to the boil. Blanch the cuttlefish strips until about 80% cooked (they will turn opaque and begin to curl). Drain and set aside. (Alternatively, briefly flash-fry in warm oil — this keeps the texture even more tender.)
4. Heat 2 tablespoons of oil in a wok over medium-high heat. Fry the garlic until fragrant. Add the green onion, pepper strips, and pickled mustard greens; stir-fry for about 1 minute.
5. Return the cuttlefish to the wok. Add a splash of Shaoxing wine and season to taste. Toss everything together for another minute and serve immediately.

Bro Niu’s tips

The key to tender, springy cuttlefish is not overcooking it. Pre-blanching or flash-frying in warm oil (about 80% done) before the final wok toss prevents the cuttlefish from weeping water and keeps the texture pleasantly bouncy. Work fast once everything is in the wok.

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Published November 26, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.