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Add a photoI learned this recipe from a local resto that my friends and I usually hang out every now and then.
Ingredients
- 1 pound squid
- 2/3 cup vegetable oil
- 1/2 inch piece fresh ginger, grated
- 2 ounces snow peas
- 5 tablespoons hot fish stock
- red bell peppers, to garnish
- Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- Pinch of sugar
- 1 garlic clove, crushed
Directions
- In preparing the squid, cut down the center of the body lenghtwise. Flatten the squid out, inside uppermost and score a lattice design deep into flesh, using a sharp knife.
- To make the sauce, combine the oyster sauce, soy sauce, sugar and garlic in a small bowl. Stir to dissolve the sugar and set aside until required.
- Heat the oil in a preheated wok until almost smoking. Lower the heat slightly, add the squid and stir fry until they curl up. Remove with a slotted spoon and drain thoroughly on paper towels.
- Pour off all 2 tablespoons of the oil and return the wok to the heat. Add the ginger and snow peas and stir fry for 1 minute.
- Return the squid to the wok and pour in the sauce and hot fish stock. Leave to simmer for 3 minutes until thickened. Transfer to a warm serving dish, garnish with bell pepper and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 867g | |
| Calories 1794 | |
| Calories from Fat 1350 | 75% |
| Total Fat 152.57g | 191% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 3.75g | |
| Cholesterol 1057mg | 352% |
| Sodium 1843mg | 77% |
| Potassium 1551mg | 44% |
| Total Carbs 29.34g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.51g | 4% |
| Protein 76.16g | 122% |
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