© 2017 Ching He Huang. All rights reserved.

Taiwanese Style Squid And Vegetables

  1. Serves : 2 - 4
  2. Preparation time 20 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


300.00

Protein (g)


16.00

Carbs (g)


24.20

Sugars (g)


5.70

Fat (g)


16.00

Sat Fat (g)


2.70

Fibre (g)


3.10

Sodium (mg)


1197.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is a deliciously rich spicy pungent dish that is found in traditional Chinese home cooking. A strong pungent preserved seafood sauce made from dried shrimps, shallots, chillies preserved in chilli oil are used as a stir-fry sauce. The Taiwanese sometimes call it a 'satay sauce' whereas it is also known in Chinese as 'XO sauce' - a luxurious sauce that sometimes contains dried clams, scallops and shrimps. This is delicious served as a main dish to with some Chinese greens and rice or perfect as an entertaining dish with several other dishes.

Ingredients
  • Vegetable oil 2 tbsp
  • Garlic 2 tsp, finely chopped
  • Ginger 2 tsp fresh root, grated
  • Fresh squid 200g / 0.44 lb, cleaned, sliced into rings, tentacles separated
  • Carrot 50g / 0.11 lb, finely sliced on the angle
  • Chinese cabbage 200g / 0.44 lb, shredded
  • Chinese fish cake 80g / 0.17 lb, sliced
  • Chinese fish ball 80g / 0.17 lb, halved
  • Taiwanese “satay” sauce 80g / 0.17 lb, or XO sauce
  • Low sodium light soy sauce 2 tbsp
  • Oyster sauce 2 tbsp
  • Rice vinegar 2 tbsp
  • Shaohsing rice wine 1 tbsp, or dry sherry
  • Toasted sesame oil 2 tbsp
  • Chicken stock 200ml / 0.84 cup, hot
  • Cornflour 2 tbsp
  • Cold water 50ml / 0.21 cup
  • Bean sprouts 80g
  • Spring onion 4, finely sliced on the angle

Steps

  • Heat a wok or large frying pan over high heat and add the garlic and ginger and stir-fry for a few seconds. Then add the fish cake, fried fish ball and squid and cook for a further 2 minutes or until the squid is opaque and the fish balls become golden on the edges.
  • Add the carrots and Chinese leaf and give it another minute. Then add the satay sauce, soy sauce, oyster sauce, rice vinegar, Shaosing rice wine (or dry sherry) and toasted sesame oil and cook for a further minute.
  • Next add the hot chicken stock to the wok. Bring to the boil. Mix together the cornflour and cold water and stir in well until the sauce has thickened and is glossy.
  • Add the bean sprouts and spring onions and toss together for another 30 seconds. Serve with Jasmine rice and stir fried Chinese greens.
Ingredients
  • Vegetable oil 2 tbsp
  • Garlic 2 tsp, finely chopped
  • Ginger 2 tsp fresh root, grated
  • Fresh squid 200g / 0.44 lb, cleaned, sliced into rings, tentacles separated
  • Carrot 50g / 0.11 lb, finely sliced on the angle
  • Chinese cabbage 200g / 0.44 lb, shredded
  • Chinese fish cake 80g / 0.17 lb, sliced
  • Chinese fish ball 80g / 0.17 lb, halved
  • Taiwanese “satay” sauce 80g / 0.17 lb, or XO sauce
  • Low sodium light soy sauce 2 tbsp
  • Oyster sauce 2 tbsp
  • Rice vinegar 2 tbsp
  • Shaohsing rice wine 1 tbsp, or dry sherry
  • Toasted sesame oil 2 tbsp
  • Chicken stock 200ml / 0.84 cup, hot
  • Cornflour 2 tbsp
  • Cold water 50ml / 0.21 cup
  • Bean sprouts 80g
  • Spring onion 4, finely sliced on the angle

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