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Add a photoI like this as appetizer, finger foods, pica-pica, or with rice!
Ingredients
- 2 tbsp canola oil
- 1 carrot, cut into batons
- 1 onion, sliced
- 1/2 zucchini, cut into batons
- 1 garlic clove, minced
- 2 tbsp chilis
- 2 fresh squid">calamari or squid, cleaned and cut into bite-size pieces
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp sesame oil
- 2 spring onions, finely sliced
- salt and black pepper
Directions
- Place a wok over medium-high heat and add 1 tablespoon oil, carrot, onion and zucchini and stir-fry for 1–2 minutes until the vegetables are tender. Remove the vegetables and set aside.
- Return the wok to the heat, add the remaining oil and the garlic and cook for 15 seconds.
- Add the chilis and cook for a further 30 seconds, stirring continuously.
- Increase the heat to high, add the calamari and cook for 2–3 minutes until just cooked.
- Return the vegetables to the wok with the soy sauce, sugar and sesame oil.
- Toss for a further 30 seconds until the vegetables are heated through.
- Stir through the spring onions and season to taste. Serve with steamed rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 399g | |
| Calories 527 | |
| Calories from Fat 307 | 58% |
| Total Fat 34.73g | 43% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.11g | |
| Cholesterol 5mg | 2% |
| Sodium 2027mg | 84% |
| Potassium 839mg | 24% |
| Total Carbs 51.98g | 14% |
| Dietary Fiber 6.7g | 22% |
| Sugars 35.18g | 23% |
| Protein 7.25g | 12% |
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