Stir-Fried Squid with Ginger, Scallions and Thai Basil
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 311 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Squid tentacle
- 1 onion
- 1 garlic clove
- 2 Tbsps Peanut oil
- 1 bunch scallions
- 1 tsp ginger (finely chopped)
- 2 chili peppers (finely chopped)
- 1 bunch Thai basil
- light soy sauce
- Fish sauce
Preparation steps
1.
Rinse the squid, pat dry and with a knife, make shallow cuts in a diamond shape. Cut squid into pieces.
2.
Peel and finely chop the onion and garlic. Rinse and thinly slice the scallions.
3.
Rinse the Thai basil, shake dry, pluck the leaves, set some aside for garnish and finely chop the rest.
4.
Heat the oil in a wok or large skillet and sauté squid for a couple of minutes. Push squid to the sides of the wok, add onion, garlic, scallions, ginger and chile pepper and sauté for another minute. Stir in the soy sauce and fish sauce to taste along with the Thai basil and cook until the squid is tender, adding a little water to the wok if necessary, about 1 minute. Garnish with Thai basil leaves.
