Squid & Crisp Veggies in a Long Handle Wok
Spicy Squid & Crisp Veggies in a Long Handle Wok
ingredients
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons fish sauce
- 2 tablespoons water
- 1 pound squid, cleaned and cut into rings or tentacles
- 1½ tablespoons peanut oil, divided
- 2 Chinese dried red chiles
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- ½ sweet onion, thinly sliced
- 1 red or green bell pepper, cut into strips
steps
- 1.
In a small bowl, mix brown sugar, soy sauce, rice vinegar, fish sauce, and water to create the sauce. Set aside.
- 2.
Over a live-fire, bring a large pot of water to a boil. Parboil the squid for 10 seconds, then drain and set aside.
- 3.
Heat a Barebones Long Handle Wok over the live-fire and add 1 tablespoon of peanut oil.
- 4.
Add chiles, garlic, and ginger; stir-fry for 30 seconds until fragrant.
- 5.
Pour in the sauce and stir for another 30 seconds.
- 6.
Add the squid to the wok, stir-frying for 30 to 40 seconds until cooked but not rubbery. Remove from heat and transfer the squid and sauce to a plate, reserving 1 tablespoon of sauce for the vegetables.
- 7.
Reheat the wok over the live-fire and add the remaining 1½ teaspoons of peanut oil.
- 8.
Add the onion, bell pepper, and reserved sauce, stir-frying until vegetables are crisp-tender, about 2 to 3 minutes.
- 9.
Place the cooked vegetables on a plate, then top with squid. Serve immediately with steamed rice.
