Spring Seafood Stew

Categories: Liver Qi Stagnation, Lung Fluid Xu, Lung Yin Vacuity, Shen Calming

Spring Seafood Stew


2 TBL. Olive Oil
1 lb. Of assorted fish, shrimp, sea scallops, & fish cut in 1-2 in. cubes
1 in. pc. Fresh ginger, peeled & minced
3 med. Size green onions, chopped into ¼ in. pcs., grouped in green & white parts
½ lb. Asparagus, cut into 1 in. pcs.
1 cup of white wine
A pinch of sea salt
1 ½ TBL. Powdered kudzu (ge gen), arrowroot, cornstarch, or other thickener
3 TBL. Water
Lemon wedges or lemon juice, opitional

1. Heat oil in a pan, then sauté the seafood, ginger and the white part of the green onions for 3 min. or until the seafood is browned.
2. Add the asparagus, wine, and salt. Cover, bring back to a boil, then simmer over low heat for about 3 more min. until the asparagus & seafood are cooked through.
3. Mix the kudzu in a small bowl with a little cold water to avoid clumping, then add it to the pot & stir well & cook for another minute so the thickener sets.
4. Sprinkle the dish with the dish with the green portion of the green onion, add salt to taste, and then serve with lemon wedges, if desired.

Olive oil: cooling, sweet, fatty & moistens.
Lemon: cool, sour, regenerates body fluids, regulates qi, harmonizes stomach, benefits liver qi stagnation.
Fish: warm & sweet, tonifies qi & removes damp.
Shrimp: warm & sweet, enrich blood & strengthen qi & kidney yang.
Sea scallops: cold & sweet, benefit the internal organs & nourish kidney yin.
Green onions: hot & pungent, expels pathogens.
Asparagus: cool sweet & bitter, clears heat, detoxifies & promote blood circulation.
White wine: warm, pungent & sweet, promotes circulation, temporarily stops pain.
Sea salt: cold, salty, slightly sweet, detoxifies, harmonizes & promotes digestion.

TCM: This dish strengthens the qi, regulates liver qi, moistens the lungs, clears heat, & calms the spirit.