Recipe Ingredient
- 2 large squids
- 1 tbsp shredded ginger
- 50g celery, slice at a slant
- 1 tsp chopped garlic
- 1 tsp chopped shallot
- ½ an onion, cut into wedges
- 40g diced red capsicum
- 2 tbsp sesame oil
- A dash of coarsely ground black pepper
- Sauce:
- 1-2 tbsp light soya sauce
- 1/8 tsp sugar or to taste
- ¼ tsp chicken stock granules
- A dash of cooking wine (optional)
- Pinch of salt or to taste
- 1/8 tsp pepper
- 1 tsp cornflour
- 60ml chicken stock or water
Instructions
- Score the inside of the squids and cut into thick slices. Lightly season squids with a little salt and pepper and leave for 10 to 15 minutes. Blanch the squids in boiling water for 30 to 40 seconds. Dish out and drain well.
- Heat sesame oil in a wok and fry garlic and shallots until lightly golden. Add ginger and celery. Stir-fry briefly.
- Add sauce ingredients and bring to a brief boil. Once the sauce starts to thicken, add squids, capsicum and onion. Toss briskly to combine. Sprinkle in coarsely ground black pepper. Dish out onto a serving dish.
