Chew on this: Squid and Roast Pork Vegetable Stir-fry recipes that sing out loud.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 200g squid
- 100g lotus roots, sliced
- 50g carrot, cut into desired shapes
- 25g green capsicum, cubed
- 25g red capsicum, cubed
- 200g roast pork (siu yoke), cut into bite-sized pieces
- 1 red chilli, sliced into rings
- 1 green chilli, sliced into rings
- 1clove garlic, chopped
- 5thin slices ginger
- 1/2tsp oil
- 1/2tsp sesame oil
- 1stalk spring onion, cut into lengths
- 1tsp oyster sauce
- 1tsp light soy sauce
- 1/8tsp thick soy sauce
- 1/2tsp sugar
- 1tbsp Chinese rice wine
- Clean and peel the squid. Separate the tentacles and hood. Slit the hood to open it up flat.
- With the tip of a knife, cut diagonal lines on the inside of the squid. Then make diagonal lines in the other direction to form a crisscross pattern on the squid.
- Bring a pot of water to boil. Blanch the squid, then the lotus root slices and carrot in boiling water briefly. Remove and drain well.
- Heat the oil and sesame oil in a preheated wok over medium heat. Add garlic and ginger, and stirfry until fragrant.
- Add roast pork and fry briskly over high heat. Sprinkle in a little water during the frying.
- Add in the squid, chillies, the rest of the ingredients and seasoning. Stirfry briskly until well combined. Toss in the spring onion just before dishing out.
- Serve immediately.