"Neglect Your Heart in Summer, Waste the Whole Year’s Effort" – These 3 Dishes Soothe Nerves, Clear Heat, and Remove Dampness All at Once

The old saying, "Neglect your heart in summer, waste the whole year’s effort," is absolutely not just an empty phrase! As summer heat bears down and humidity seizes the chance to wreak havoc in our bodies, it’s no wonder we often feel sluggish and out of sorts. Right now, these three seasonal vegetables are at their peak freshness. Paired with simple home-style cooking methods, a quick stir-fry transforms them into "all-round champions" for soothing nerves, clearing internal heat, and expelling dampness. They’re easy to prepare, taste refreshingly light, and – most importantly – offer significant health benefits. Let’s dive in and learn how to make them!

Dish One: Okra, Wood Ear Mushrooms, and Scrambled Eggs

• Gather your ingredients:

• A small handful of fresh okra

• A small pinch of dried black wood ear mushrooms (soaked in advance until softened)

• 2-3 large eggs

• A small amount of minced garlic

• Salt to taste

• A few drops of light soy sauce (for umami)

• Fire up the wok/pan:

1. Prep: Rinse the okra and trim off the stem ends. Slice them diagonally into bite-sized pieces. Rinse the soaked wood ear mushrooms thoroughly and tear them into smaller, bite-sized florets. Crack the eggs into a bowl, add a pinch of salt, and beat well.

2. Scramble Eggs: Heat oil in a wok or frying pan over medium-high heat. Pour in the beaten eggs and quickly scramble them into soft, tender curds. Remove from the pan and set aside.

3. Stir-fry Aromatics & Veggies: Add a little more oil to the same pan. Add the minced garlic and stir-fry briefly until fragrant (about 10-15 seconds, careful not to burn). Immediately add the sliced okra and wood ear mushrooms. Stir-fry rapidly.

4. Combine & Season: Continue stir-frying until the okra turns a deeper green and softens slightly (this should take about 1-2 minutes). Return the scrambled eggs to the pan. Add salt to taste and a few drops of light soy sauce. Quickly toss everything together over high heat until well combined and heated through. As soon as the enticing aroma fills the air, turn off the heat and dish it up!

Dish Two: Bitter Melon and Scrambled Eggs

• Gather your ingredients:

• 1 medium bitter melon (also known as bitter gourd)

• 2-3 large eggs

• A few cloves of garlic, thinly sliced

• Half a tablespoon of fermented black beans (豆豉, douchi) – optional, but adds incredible depth of flavor

• Salt to taste

• Half a teaspoon of granulated sugar (The key! Balances bitterness)

• Fire up the wok/pan:

1. Prep & De-bitter the Melon: Cut the bitter melon in half lengthwise. Use a spoon to scoop out the white pith and seeds (remove it thoroughly for less bitterness). Slice the halves thinly on the diagonal.

• Crucial De-bittering Tip 1: Toss the sliced melon with a small amount of salt and let it sit for a few minutes. Squeeze out the bitter liquid that emerges, then rinse the slices briefly under cold water. Pat dry.

• Crucial De-bittering Tip 2: Alternatively, blanch the slices quickly in boiling water (add a pinch of salt and a few drops of oil to the water to help retain color) for about 30 seconds to 1 minute, then drain and rinse with cold water. Pat dry. Both methods significantly reduce bitterness.

2. Scramble Eggs: Beat the eggs in a bowl with a small pinch of salt.

3. Scramble Eggs: Heat oil in the wok/pan over medium-high heat. Pour in the beaten eggs and scramble into soft curds. Remove from the pan and set aside.

4. Stir-fry Aromatics & Melon: Add a little more oil if needed. Add the sliced garlic (and the fermented black beans if using) and stir-fry gently over medium-low heat until very fragrant (about 30 seconds). Increase the heat to high. Add the prepared bitter melon slices and stir-fry rapidly until they are just tender-crisp and turn a vibrant green (about 2-3 minutes).

5. Combine & Sweeten: Return the scrambled eggs to the pan. Add salt to taste and the crucial half teaspoon of sugar. Toss everything together quickly over high heat until the flavors meld and the dish is heated through. Serve immediately.

Dish Three: Winter Melon Stir-fry with Dried Shrimp and Bean Thread Noodles

• Gather your ingredients:

• A thick slice of winter melon (about 1 lb / 450g)

• Dried shrimp (small variety, about 2-3 tablespoons)

• A small bundle (approx. 1.5 oz / 40g) of dried bean thread noodles (a.k.a. cellophane noodles or glass noodles, often sold as "Longkou" vermicelli)

• Chopped green onions or minced garlic (about 1 tablespoon)

• Salt to taste

• A small pinch of white pepper (optional, for extra flavor)

• Fire up the wok/pan:

1. Prep Ingredients: Peel the winter melon and cut it into slightly thick slices or short, thick batons. Briefly rinse the dried shrimp to remove any surface dust and drain well (if they are very salty, you can give them a very quick dunk in hot water, then drain immediately). Place the dried bean thread noodles in a bowl, cover with cool water, and soak until completely softened and pliable (about 5-10 minutes). Drain well and use kitchen shears to cut them into shorter lengths for easier eating.

2. Sauté Aromatics: Heat oil in a wok or deep skillet over medium heat. Add the chopped green onions or minced garlic and stir-fry until fragrant (about 30 seconds).

3. Cook Winter Melon: Add the winter melon pieces. Stir-fry for 1-2 minutes.

4. Add Shrimp & Noodles: Add the drained dried shrimp and the softened, drained bean thread noodles. Toss everything together to combine evenly.

5. Steam & Simmer: Pour in about 1/3 to 1/2 cup (80-120ml) of hot water or broth (not too much, as the winter melon releases water). Cover the wok/skillet with a lid. Reduce the heat to medium-low and let it simmer gently for 2-3 minutes, allowing the winter melon to soften and the noodles to absorb the flavorful liquid.

6. Season & Finish: Uncover. The winter melon should look translucent, and the noodles should be plump and soft, having absorbed most of the liquid. Taste the dish. Add salt as needed (considering the saltiness of the dried shrimp). If desired, sprinkle with a tiny pinch of white pepper for an extra layer of flavor. Increase the heat to medium-high and stir-fry for another minute or so to let any excess liquid evaporate. Dish up immediately.

Nourishing the heart isn't some mysterious, elusive practice; it’s deeply woven into the comforting rhythm of our daily meals. It doesn't require rare or expensive tonics. What’s seasonal, naturally grown, and suits your body best is invariably the most potent medicine. This philosophy of "food as healing" is a cornerstone of traditional wellness wisdom. Tonight, choose one of these simple, wholesome stir-fries. Let the familiar, clean flavors become your most comforting summer solace, a gentle antidote to the season's heat and heaviness. Think of it as an investment: just ten minutes standing at your stove can gift you a night of restorative sleep. That’s a trade-off absolutely worth making! Embrace these gifts of the season, cook with intention, and feel the difference true nourishment brings.