I love colorful dishes. A very reason is my believe that color is nutrient. Red, yellow, orange, green, they looked beautiful and tasted naturally sweet. I have one recipe that combines many colors and flavors together. A quick stir fried squid in vegetables. A brisk second in hot, greasy wok, the vegetables and squid only scorched slightly. The vegetables are still crunchy and squid supposes to be just curl up in the delicious sauce.
Stir Fried Squid with Vegetable
Ingredients: (2 Servings)
250 gm squid- sliced
1 medium size carrot- sliced
3-4 baby corns- sliced
1/2 cup sliced cabbage
1/2 onion sliced
1 tomato- sliced
2-3 cloves garlic- roughly bruised
Few celery leaves- chopped
1 tbsp oyster sauce
1 light soy sauce
1/2 tsp sugar
1/2 tsp ground white pepper
1 tbsp oil
- Heat oil in the wok until high heat, and add garlic and sauté until aromatic.
- Add squid and stir for 1 minute.
- Add carrot, baby corns, cabbage, onion, and tomato. Stir for 30 second or so.
- Add oyster sauce, light soy sauce and sugar to taste. Stir further for 10-20 seconds or until the flavors of the seasonings combine.
- Add white pepper and celery leaves. Check the seasoning and serve with cooked rice.
The minute the squid sizzles and curled in the pan, I know something good is going to happen. The vegetables are fresh and the squid is tender. Whenever I stir fry, I always leave a little sauce at the bottom of the pan. Now when everything falls on the mountain of rice, every bite is going to be so delicious.