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PrintSTIR-FRIED SQUID AND VEGETABLES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Pull tentacles and intestines 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 lengthways and score the surface.
- Cut spinach into 5 cm strips. Parboil stalks for 3 minutes, drain and refresh under cold running water. Halve onion lengthways then cut into 4 lengthways strips.
- Separate into layers. Slice bamboo shoots.
- Heat oil in a wok. Stir-fry prepared squid 1 minute. Add onion and stir-fry for 30 seconds.
- Add ginger, spinach, mushrooms, bamboo shoots, carrot, beans and capsicum and stir-fry a further 30 seconds.
- Pour in chicken stock and soy sauce. Bring to the boil, reduce heat and simmer, covered, 3 minutes.
- Stir blended corn flour and water into sauce and cook until thickened.
- Serve hot with steamed rice.
INGREDIENTS
- 1 kg squid
- 5 Chinese mushrooms soaked in warm water 20 minutes
- 2 bunch Chinese spinach or cabbage
- 5 tablespoons Cooking oil
- 2 onions
- 1 teaspoon grated fresh ginger root
- 100 grams bamboo shoots
- 200 grams carrot, finely sliced
- 200 grams green beans, finely chopped
- 200 grams capsicum, finely sliced
- 200 ml chicken stock
- 2 tablespoons soy sauce
- 4 teaspoons corn flour blended with
- 2 tablespoons water
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