• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1 piece soaked transparent cuttlefish (yau yi)
  • 1/2 a green capsicum, cut into wedges
  • 1/2 a red capsicum, cut into wedges
  • 100g carrot, cut into wedges
  • 100g cucumber, cut into wedges
  • 1 tsp chopped garlic
  • 1 thumb-sized piece ginger, sliced thinly
  • 2 tbsp oil
  • Sauce:
  • 1 tbsp chilli sauce
  • 1 tbsp lemon juice
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tbsp oyster sauce
  • 2 tbsp tomato sauce
  • 1/4 tsp pepper
  • Salt to taste

Instructions

  1. Clean the cuttlefish well. Cut at a slant and make shallow cuts across the inside surface of the cuttlefish in a criss-cross pattern. (This will enable the cuttlefish to curl attractively when cooked.)
  2. Cut the cuttlefish into bite-sized pieces. Blanch the pieces in boiling water for one minute, then drain and leave aside.
  3. Heat oil in a wok and fry garlic and ginger until lightly golden brown. Put in the carrots, cuttlefish and sauce ingredients and stir-fry for a minute.
  4. Add the rest of the vegetables and salt and pepper and toss until well-mixed. Transfer to a serving dish and garnish with spring onion curls.
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