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.

Nourilo’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.