Stir-Fried Cuttlefish


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

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


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.

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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