Squid with Vegetables in a Wok
Most important in this dish is to not overcook the vegetables and squid. Everything is cooked very quickly, vegetables should be crispy, and squid not tough. Better to prepare all ingredients at once before cooking, so you’ll be not distracted while cooking. This dish is tasty, fresh and flavorful. You can add other vegetables as well, depending on your taste.
Squid with Vegetables in a Wok Recipe
By Published: June 11, 2013
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Most important in this dish is to not overcook the vegetables and squid. Everything is cooked very quickly, vegetables should be …
Ingredients
- 2 large squids
- ginger to taste
- 2 cloves of garlic
- chili pepper to taste
- 100 g corn
- 100 g snow pea pods
- 80 g enoki mushrooms
- 1:1 corn starch with water
- peanut oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- sesame oil
Instructions
- Clean the squid, wash, spread open flat and on the inside make a crosshatch pattern with your knife, careful not to cut through all the way. Then cut the squid into rectangles (3x5 cm.) and place them in a pot of boiling water for 30-40 sec, drain and fill with cold water, so squid will be twisted into a tube.
- Prepare all ingredients: finely chop the ginger, garlic and chili peppers. Cut bottom part of the root from Enoki mushrooms, clean the stems of snow pea pods. Mix the cornstarch with water.
- Heat the wok to a high tempurature and add the corn oil. The wok will be ready for oil once a bead of water evaporates in 1 second. Add the squid to the wok and quickly, about 2-3 minutes, stir fry. Then put cooked squid on a plate. Pour oil again and fry the garlic, ginger and hot peppers for a couple of minutes. Add the corn, snow peas, fry a little and then add the soy sauce, oyster sauce, water and starch. Then add the Enoki mushrooms, sesame oil and mix well, stirfrying for a minute or two. Combine the vegetables and squid and finish by sprinkling with cilantro or green onions.
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