Taiwanese Style Squid And Vegetables

Serves : 2 - 4
Preparation time 20 Minutes
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

seafood

Source from

Ching He Huang Web Site

share this recipe

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.

share this recipe

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

Taiwanese Style Squid And Vegetables

per serving

Source from

share this recipe

About the recipe

Ingredients

Steps

share this recipe

YOU MIGHT ALSO LIKE...

Good Heart Health Tenderstem Salad

Winter Flavour-Burst Fruits With Home-Made Honey Cinnamon Granola And Almond Milk

Egg And Chinese Chive Stir Fry

Ingredients