Squid and Vegetable Stir-fry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 16 ozs Calamari (squid)
- 4 tsps Nut oil
- 1 red pepper (seeds removed and roughly chopped)
- 2 cloves garlic cloves (crushed)
- 1 Tbsp fresh ginger (grated)
- 2 cups Green beans (trimmed and halved)
- 1 Tbsp Rice wine (or dry sherry)
- 3 Tbsps Oyster sauce
- 1 Tbsp light soy sauce
- 2 tsps dark soy sauce
- 2 tsps Corn starch
- 1 tsp water
- 2 tsps sesame oil
- To garnish
- flat leaf parsley
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon
Preparation steps
1.
The edible parts of the calamari are the tentacles and the body. To prepare; using a small sharp knife, split the body in half. Remove the transparent bony section. Wash the halves under cold running water and pull off and discard the skin. Cut the tentacles from the head.
2.
Score the squid flesh in a criss-cross pattern, with a sharp knife.
3.
Bring a large pan of water to the boil and blanch the squid tubes and tentacles in the water for 15 seconds. The squid will turn white.
4.
Drain the squid from the liquid.
5.
Heat the groundnut oil and stir fry the garlic and ginger for 15 seconds. Add the pepper and beans and stir fry for 1 minute.
6.
Stir in the rice wine or dry sherry, oyster sauce, light soy sauce, dark soy sauce, cornstarch and water and sesame oil. Add 65ml of water and bring the mixture to the boil and stir.
7.
Add the squid to the pan and cook for just 30 seconds to warm through.
8.
Serve the vegetables and squid in bowls garnished with parsley. Good served with rice.
