Stir Fried Fresh Squid With Mushrooms Food

STIR-FRIED SQUID WITH CHINESE VEGETABLES

Stir-Fried Squid With Chinese Vegetables image

Provided by Moira Hodgson

Time 35m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 pound squid
4 tablespoons peanut oil
2 tablespoons fresh ginger, chopped
1 clove garlic, minced
3 scallions, sliced (including green part)
1/4 pound fresh snow peas
2 cups bok choy (Chinese cabbage), sliced
Coarse salt and freshly ground pepper to taste

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

STIR-FRIED FRESH SQUID WITH MUSHROOMS

Stir-Fried Fresh Squid With Mushrooms image

Number Of Ingredients 12

Ingredients

3 or 4 black, dried mushrooms
1 pound fresh squid
1 cup Spanish onion
2 slices fresh ginger root
1 tablespoon soy sauce
2 tablespoons sherry
1 tablespoon cornstarch
3 tablespoons water
2 to 3 tablespoons oils
1 1/2 tablespoons oils
1/2 cup Stock, Chicken or favorite stock
1/2 teaspoon salt

Steps:

1. Soak dried mushrooms. 2. Clean squid and cut in 2-inch pieces. Slice onion and soaked mushrooms. 3. Mince ginger root then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste. 4. Heat oil. Add squid and stir-fry to coat with oil (about 1 minute). 5. Add ginger-soy mixture stir-fry 1 to 2 minutes more. Remove squid from pan. 6. Heat remaining oil. Add sliced onion and mushrooms stir-fry until onion is translucent. Then return squid. 7. Add stock and salt and heat quickly. Then cook, covered, 2 minutes over medium heat. Stir in cornstarch paste to thicken and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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