STIR-FRIED SQUID WITH CHINESE VEGETABLES
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Clean the squid according to the instructions above and pat dry with paper towels. Set aside.
- Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions. Add the snow peas and cabbage and stir-fry for two to three minutes. Empty onto a heated serving dish.
- Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes. Season to taste, remove and place on top of the vegetables. Serve immediately.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 971 milligrams, Sugar 4 grams
SPICY SQUID STIR FRY (爆炒鱿鱼)
Spicy squid stir fry featuring tender juicy squid stir fried with onion and peppers in a super rich savory spicy sauce that's loaded with aromatics. Serve this over steamed rice for a colorful delicious dinner!
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 17
Steps:
- If using squid tube: Use a knife or a pair of scissors to cut along one side of the tube. Open the tube to lay it flat, inner side up. Score the inner flesh of the tube, first parallel to the edge, then rotate the tube and slice to create an "X" shaped pattern, spaced about 1/4" (4 mm) in between. Cut the tube in half lengthwise, then slice into 1" (2.5 cm) strips.
- To marinate the squid: add the squid into a big bowl along with the Shaoxing wine and salt. Stir to mix well and set aside while preparing the rest of the ingredients.
- To make the sauce: Combine the sauce ingredients in a medium-sized bowl and stir to mix well.
- To cook the stir fry: Heat 1 tablespoon of oil in a skillet over medium-high heat until hot. Add the squid. Let cook for 1 minute, until the bottom turns slightly golden. Stir and cook until the squid just curls up. Transfer the squid to a big plate and set aside.
- Add the remaining 1 tablespoon oil, garlic, and ginger. Stir a few times to release the fragrance.
- Add the onion and bell pepper. Cook and stir fry for 1 minute. Add back the squid. Stir the sauce again to dissolve the cornstarch completely, then pour it into the pan. Cook and stir until the sauce is thickened, 1 minute or so. Transfer everything to a big plate. Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 219 kcal, Carbohydrate 12.5 g, Protein 18.4 g, Fat 9.8 g, SaturatedFat 1.3 g, Cholesterol 260 mg, Sodium 399 mg, Fiber 1.5 g, Sugar 3.9 g
STIR-FRIES WITH FRESH VEGETABLES
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield Serves three to four
Number Of Ingredients 15
Steps:
- Bring a medium pot of lightly salted water to a boil. Add the broccoli florets and blanch, stirring the broccoli, for one minute until the water is coming back to a boil. Drain and shake out excess water. Lay the broccoli florets on a kitchen towel to drain further.
- In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and red pepper flakes. Stir together well, and place within arm's reach of your pan (refrigerate if not cooking right away).
- Combine the broth, vinegar, remaining cornstarch and rice wine or sherry in a small bowl, and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil to the sides of the pan and tilt the pan to distribute. Carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for one minute, then add the shallot, garlic and remaining ginger. Stir-fry with the chicken for one minute until the chicken is lightly colored but not quite cooked through. Add the red pepper and broccoli to the wok, and stir-fry one minute. Stir the broth mixture and add to the wok. Season with salt to taste. Stir-fry one to two minutes until the chicken is cooked through and the broccoli and peppers are crisp-tender. Serve with brown rice, white rice or noodles.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 3 grams, Sodium 530 milligrams, Sugar 3 grams, TransFat 0 grams
STIR-FRIED FRESH SQUID AND VEGETABLES
Number Of Ingredients 12
Steps:
- 1. Clean squid and cut in 1-inch squares. 2. Slice bamboo shoots, celery and dried onion. Stem and blanch snow peas. 3. In one cup, combine stock, sugar and soy sauce in another, blend cornstarch and cold water to a paste. 4. Heat oil. Add salt, then squid stir-fry to coat with oil (about 1 minute). 5. Add sliced vegetables and stir-fry 1/2 minute more. 6. Add stock-sugar mixture and heat quickly. Then cook, covered, over medium heat until vegetables are nearly done (2 to 3 minutes). 7. Stir in blanched snow peas to heat through. Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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