© 2018 Ching He Huang. All rights reserved.

Taiwanese Style Squid And Vegetables

Serves : 2 - 4 Preparation 20 mins Cooking 8 mins Total 28
Nutrition facts: 300.00 calories 16.00g protein 24.20g carbs 5.70g sugars 16.00g fat 2.70g 3.10g fibre 1197.00mg sodium
Ingredients: 2 tbsp Vegetable oil 2 tsp, finely chopped Garlic 2 tsp fresh root, grated Ginger 200g / 0.44 lb, cleaned, sliced into rings, tentacles separated Fresh squid 50g / 0.11 lb, finely sliced on the angle Carrot 200g / 0.44 lb, shredded Chinese cabbage 80g / 0.17 lb, sliced Chinese fish cake 80g / 0.17 lb, halved Chinese fish ball 80g / 0.17 lb, or XO sauce Taiwanese “satay” sauce 2 tbsp Low sodium light soy sauce 2 tbsp Oyster sauce 2 tbsp Rice vinegar 1 tbsp, or dry sherry Shaosing rice wine 2 tbsp Toasted sesame oil 200ml / 0.84 cup, hot Chicken stock 2 tbsp Cornflour 50ml / 0.21 cup Cold water 80g Bean sprouts 4, finely sliced on the angle Spring onion 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.

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
  • Shaosing 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
  • Shaosing 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