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Recipe By Oriental Virtual ChefPrint | Other Recipes | Email Friend
Squid with Chinese Broccoli (Kai Lai)
| Ingredients: |
| 1kg Squid Hoods |
| 1/3 cup oyster sauce (80ml) |
| 1 tablespoons Chinese rice wine |
| 1 teaspoon sugar |
| 1 teaspoon sesame oil |
| 2 tablespoons peanut oil |
| 2 cloves garlic, crushed |
| 1 tablespoon grated fresh ginger |
| 500g Chinese broccoli (Kai Lan), chopped coarsely |
| 6 green onions, sliced thinly |
| 1 cup bean sprouts (80g) |
| 1 tablespoon bottled fried garlic |
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| Preparation: | 15 mins (marinate squid overnight / 3 hours |
| Cooking time: | 15 mins |
| Serves: | 4 |
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Instructions:
| 1. | Cut squid hoods open; score shallow criss-cross pattern on inside surface. Cut into 2cm x 6cm pieces. |
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| 2. | Combine squid with sauce, wine, sugar and sesame oil in medium bowl. Cover; refrigerate 3 hours or overnight. Drain squid over medium bowl; reserve marinade. |
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| 3. | Heat half of the peanut oil in wok or large frying pan; stir-fry squid, in batches, until browned and tender. |
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| 4. | Heat remaining peanut oil in the same wok; stir-fry garlic and ginger until fragrant. |
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| 5. | Add broccoli (Kai Lan), onion and reserved marinade; stir-fry until broccoli is jut tender. Return squid to wok; stir-fry until heated through. Toss in bean sprouts; serve topped with fried garlic. |
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