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Add a photoServings: 4
Ingredients
- 1 kg calamari, fresh
- 1/4 c. vegetable oil
- 2 x onions, medium
- 2 stk celery
- 1 kg brocolli
- 4 x spring onions
- 1 tsp ginger, crushed
- 1 tsp garlic, crushed
- 2 tsp cornflour
- 1 c. chicken stock
- 2 Tbsp. sherry, dry
- 3 Tbsp. oyster sauce
Directions
- Clean and skin the squid under cool running water, keeping the main tube and tentacles. Try to remove all the tentacles in one piece. Cut the tube in half lengthways down center. Spread one half out flat with the indide facing upwards. With a sharp knife, make shallow slits across the squid in a diamond shapes. This helps tenderise and make it curl when cooking.
- Cut onions into quarters, slice celery diagonally; cut brocolli into florets and cut tender parts of brocolli stems diagonally. Slice spring onions diagonally.
- Heat the oil in a pan or possibly wok, add in the squid and cook over high till it curls. Remove from pan and set aside.
- Add in onions, celery and brocolli to pan and saute/fry 3 min or possibly till bright green. Combine ingredients for sauce in a small bowl and add in to vegetables, stirring till sauce boils.
- Add in squid and spring onions and heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 154 | 38% |
| Total Fat 17.33g | 22% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 583mg | 194% |
| Sodium 592mg | 25% |
| Potassium 843mg | 24% |
| Total Carbs 17.82g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.36g | 2% |
| Protein 40.83g | 65% |
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