Stir-fried Houttuynia cordata

Stir-fried Houttuynia cordata

　　Stir-fried Houttuynia cordata is a snack from Guizhou. The roots of this wild vegetable, along with its tender shoots, are cut into about one-inch segments, washed, and then pickled with salt. The salt is rinsed off with clean water, after which prickly ash pepper is sprinkled over the Houttuynia cordata. Then, ingredients such as soy sauce, vinegar, garlic, sugar, scallion segments, and coriander are added and mixed well before serving. Houttuynia cordata has remarkable effects in clearing heat, detoxifying, promoting urination, reducing swelling, stimulating appetite, and regulating qi. It is highly nutritious, containing protein, fat, and abundant carbohydrates. It also contains compounds such as methyl-nonyl ketone, caprylic acid, and lauroylelene, and can be used medicinally to clear heat, detoxify, promote urination, reduce swelling, stimulate appetite, and regulate qi. It is itself a medicinal herb.

　　Houttuynia cordata grows in moist areas such as ditches and stream banks. Its stems are either upright or creeping, with nodes that root upon touching the ground. It has alternate, simple, entire-margined, ovate leaves that taper to a point at the tip and have a broadly cordate base, with pale red edges. In summer, it produces white flowers and bears oval-shaped capsules. When the stems and leaves are rubbed, they emit a distinctive fishy odor. It tastes sour and pungent, with a slightly cold nature, and has effects such as clearing heat and detoxifying, promoting urination, drawing out toxins, reducing swelling, relieving coughs, dispelling wind, regulating qi, and strengthening the stomach. Look at all these benefits — no wonder it has been beloved and enduring for centuries. Whether guests are present or not, just soak it in a brightly colored, spicy, sour, and numbing dipping sauce, and enjoy the crisp crunch in your mouth, leaving you with a satisfying and refreshing aftertaste.