Squid & Crisp Veggies in a Long Handle Wok
"Spicy Squid Stir-Fry Prep time: 15 minutes | Cook time: 3½ minutes | Serves 4 2 tablespoons brown sugar 1 tablespoon soy sauce 1 teaspoon rice vinegar 2 teaspoons fish sauce 2 tablespoons water 1 pound (454 g) squid, cleaned and cut into rings or 2-inch tentacles 1½ tablespoons peanut or vegetable oil, divided 2 Chinese dried red chiles 2 garlic cloves, minced 1 teaspoon minced ginger ½ sweet onion, thinly sliced red or green bell pepper, cut into strips 1. In a small bowl, mix together a sauce of the brown sugar, soy sauce, rice vinegar, fish sauce, and water. Set aside. 2. Bring a large pot of water to a boil. Parboil the squid for 10 seconds. Drain it and set aside. 3. Heat a wok on medium-high until it is hot. Add 1 tablespoon peanut oil to the wok, and then add the chiles, garlic, and ginger. Stir-fry for about 30 seconds until it is fragrant, and then add the sauce. Stir everything for about 30 seconds to prevent it from burning. 4. Add the squid to the wok, and stir-fry for 30 to 40 seconds. Quickly remove the wok from the heat. Don't overcook the squid, which becomes rubbery when overcooked. Transfer the squid and sauce to a plate, reserving 1 tablespoon the sauce for the vegetables. 5. Heat the wok over medium-high heat. Add the remaining 1½ teaspoons peanut oil to the wok, and swirl to coat the bottom of the wok. Add the onion, red bell pepper, and reserved sauce to the wok, and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes. 6. Place the vegetables on a plate, and top with the squid. Serve immediately with steamed rice."
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