• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 400g prepared cuttlefish
  • 3 tbsp oil
  • 1/2 tbsp chopped garlic
  • 13-14 pieces dried chillies, seeded
  • 1 onion, quartered
  • 1/2 red capsicum, cut into wedges
  • 100g celery, cut into slanting pieces
  • 1 tomato, quartered
  • Cut into 3-4cm lengths:
  • 1 sprig spring onion
  • 1 sprig coriander leaves
  • Sauce:
  • 1½ tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tbsp thick soy sauce
  • 1 tbsp chicken stock granules
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Thickening (combine):
  • 1 tsp corn flour
  • 1 tbsp water

Instructions

  1. Clean cuttlefish by removing the tentacles. Wash thoroughly and cut into bite-size pieces and blanch in hot water for a minute. Drain well. Heat oil in a wok and fry garlic and dried chillies until fragrant. Add celery and capsicum and stir-fry for half a minute to one minute.
  2. Add sauce and cook covered for one to two minutes. Uncover and add tomato, onion, spring onion, cuttlefish and coriander leaves, then mix in thickening. Dish out immediately and serve hot.

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