Stir-fried Squid and Vegetables Recipe
|
Ingredients:
1 1/2 lbs/ 700 g
3
1 bunch
4 tbsp/ 60 ml
1
1/4 tsp/ 1 ml
2 oz/ 60 g
1/4 lb/ 110 g
1/4 lb/ 110 g
1/4 lb/ 110 g
1/2 cup/ 125 ml
1 tbsp/ 15 ml
2 tsp/ 10 ml
1 1/2 tbsp/ 20 ml
|
squid
Chinese mushrooms
Chinese spinach or cabbage
oil
onion
grated fresh ginger
bamboo shoots, sliced
carrots, finely sliced
green beans, finely chopped
red or green pepper, finely sliced
chicken stock
soy sauce
cornstarch
water
|
|
Method:
-
Pull tentacles and
intestines out of out of squid. Pull 'feather'
out of body and discard. Cut tentacles from
intestines, discard intestines. Rinse body and
tentacles and peel skin from body. Drain well.
Halve bodies lengthwise and score the inner
surface.
-
Soaked mushrooms
in warm water for 20 minutes, discard stalks and
slice caps.
-
Cut spinach into 2
inch/ 5 cm strips. Parboil stalks for 3 minutes,
drain and refresh under cold running water.
Halve onion lengthwise then cut into 4
lengthwise strips. Separate into layers.
-
Heat oil in a wok.
Stir-fry squid 1 minute. Add onion and stir-fry
for 30 seconds.
-
Add ginger,
spinach, mushrooms, bamboo shoots, carrot, beans
and red or green pepper and stir-fry a further
30 seconds. Pour in chicken stock and soy sauce.
Bring to a boil, reduce heat and simmer,
covered, 3 minutes.
-
Stir combined
cornstarch and water into sauce and cook until
thickened.
|
|
Serves 4 |
|
|
