Squid And Bell Pepper Stir Fry Recipes

SQUID AND RED BELL PEPPER STIR-FRY

Steps:

• 1. Score each piece of squid to make a criss-cross pattern, then cut the squid into 2x2 inch squares. 2. In a saucepan, bring to a boil enough water to cover the squid, then drop the squid pieces in the boiling water. Cook for about a minute, then take out squid from the saucepan. Set aside. 3. Mix hoisin sauce, soy sauce, sesame oil and salt in a bowl. 4. Heat a wok, when hot add oil. Saute garlic and ginger. Add the bell pepper strips, then toss in squid. Pour in the pre-mixed seasonings and simmer until sauce boils. Add the green onions. Remove from pan, then serve hot.

SQUID AND BELL PEPPER STIR-FRY

Steps:

• Toast sesame seeds until golden. Cut onion half lengthwise into thin slices. Cut bell peppers into 1-inch pieces. Mince garlic. Peel and quarter tomatoes. Seed quarters and halve lengthwise. Cut flaps and tentacles from squid sacs. Cut sacs into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings. Halve tentacles and flaps lengthwise if large. Pat squid dry with paper towels and season with salt and pepper.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add peppers and stir-fry until crisp-tender, about 5 minutes. Add garlic and stir-fry until fragrant, about 30 seconds. Add tomatoes, soy sauce, and vinegar and simmer, stirring, 1 minute. Transfer mixture to a large bowl.
• Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables. Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl. Return squid-vegetable mixture to wok or skillet and stir-fry until heated. Season stir-fry with salt and pepper and stir in sesame oil.
• Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.

HAKKA-STYLE SQUID AND PORK BELLY STIR-FRY

Steps:

• Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
• Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.