Squid is fast to cook and has its own special chewy characteristics.
- 2 large squids
- ¼ tsp salt
- ¼ tsp sugar
- ¼ tsp pepper
- a little sesame oil
- 15 g leek (sliced at a slant)
- 30 g red capsicum (cubed)
- 30g celery (sliced)
- 1 tbsp sesame oil
- 1clove garlic (chopped)
- 6 dried chillies (cut into sections)
- 10 g young ginger (sliced)
- 1 stalk spring onion (cut into 3cm lengths)
- Sauce (combined):
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp sugar
- 1/2 tsp chicken stock granules
- 1/4 tsp pepper
- 125 ml water or chicken stock
- 1 tbsp potato starch
- Skin the squid and score the inner part to form criss-cross pattern. Season with salt, sugar and pepper.
- In a wok or large enough saucepan, bring water to boil and scald the squid for just a few seconds. Remove and drain well. Cut into bite sizes.
- In a wok, heat the sesame oil and fry the garlic until lightly coloured. Add ginger and dried chillies, and fry until aromatic. Add the celery, leek and capsicum. Toss and fry briefly for 10 to 20 seconds.
- Stir in the sauce ingredients and bring to a quick boil. Once the sauce thickens, return squid to the wok and stir-fry over high heat for a few seconds. Dish out and serve.
1 thought on “Stir-fried Squid Sichuan-style”
In the sauce section, black vinegar is seen twice. Thanks.:D