Chinese style Squid Stir-Fry
This squid stir-fry is a new dish I’ve been trying to cook lately and I love it! I really like seafood, especially shrimp, but sometimes it’s difficult to find very fresh shrimp in the supermarket. So I went for the next best thing – squid. The squid here is very cheap and fresh and tastes great.
Servings: 4
Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 2 teaspoons fish sauce
- 2 tablespoons water
- 2 medium size squid , tentacles separated and body cut into rings
- 1.5 tablespoons vegetable oil
- 3 chili pepper , dried
- 2 cloves garlic , chopped
- 1 teaspoon ginger , minced
- 6-8 heads baby bok choy , trimmed
Instructions
- In a small bowl, mix brown sugar, soy sauce, vinegar, fish sauce and water. Set aside.
- Bring a pot of water to a boil. Add squid and boil for 30 - 40 seconds, till the surface turns white but the squid is not cooked through. Drain and set aside.
- Heat a wok on medium high heat. When wok is heated, add 1 tablespoon vegetable oil, chili pepper, garlic and ginger. Give it a quick stir until fragrant, add mixed sauce from step 1 and keep stirring to avoid burning the sauce. When the sauce has reduced to half, after about 30 seconds, add boiled squid into wok and stir until squid is cooked through, in about 30 - 40 seconds. Remove from heat and place squid and sauce on a plate. Scoop 1 tablespoon of the sauce into a separate bowl for cooking the baby bok choy.
- Heat the same wok on medium high heat, add the rest of the oil and swirl. Add the baby bok choy and stir a few times. Add the 1 tablespoon of sauce from step 3 and keep stirring, until baby bok choy is cooked through but still crisp. Remove from heat and place baby bok choy on a plate. Add the squid with all the sauce onto the bok choy.
- Serve immediately with steamed rice.
Nutrition
Serving: 388g, Calories: 236kcal, Carbohydrates: 15.1g, Protein: 27.1g, Fat: 7.6g, Saturated Fat: 1.6g, Cholesterol: 350mg, Sodium: 662mg, Potassium: 942mg, Fiber: 2.3g, Sugar: 7.2g, Vitamin A: 191IU, Vitamin C: 170mg, Calcium: 28mg, Iron: 16mg