Hello Everyone! I’m feeling slightly better than I was on Tuesday, but I’m still trying to battle neck pains and a cough that has been giving me an abdominal workout; I just thought I’d let you know how I’m feeling since I mentioned on Tuesday’s post that I was coming down with a cold. I spent the whole of yesterday trying not to move as my back and arms were killing me. Also, I didn’t have much of an appetite as I realised that I didn’t finish every meal that I had yesterday. Otherwise, the fact that I can speak now makes me happy!
Anyway, all that aside, I realised that I still had some squid leftover in the freezer from the time I whipped up those Chorizo-stuffed Squids and my dressed up glass noodle salad known as Yum Woon Sen (ยำวุ้นเส้น). So I decided to make use of them before I’d forget about them and then they’ll end up in the back of the freezer, lost and forgotten for months. Today’s recipe is based on a recipe card that I picked up from the Sydney Fish Markets the time my family came over to visit; it is a simple squid stir-fry paired with some crispy snow peas, flavoured with lots of ginger. Since I wasn’t feeling too well, my Mom did all the preparations and I just threw everything together in the frying pan.
PREP TIME 10 MINS | COOKING TIME 6 MINS | SERVES 2
INGREDIENTS
- 250g large squid, cleaned and cut into pieces
- 100g snow peas, topped and tailed
- 2-3 garlic cloves, minced
- 1 small-sized onion, sliced
- 1 thumb-sized ginger, peeled and sliced
- 1/2 cup water
- 1 tbsp oyster sauce
- 1 tsp cornflour, mixed with 1 tsp water
- 1 tsp sesame oil
- Ground salt and black pepper to taste
METHOD
- Lightly score the inner surface of the squid, or alternatively, cut into rings.
- Heat some vegetable in a medium-sized frying pan over medium-high. Add in the ginger slices and fry until fragrant. Then add in the garlic, sautéing until fragrant and golden brown. Finally, add the onions in and cook until soft, altogether about 2 minutes.
- Add the in the snow peas and stir-fry for about a minute.
- Throw in the squid, seasoning with a bit of salt and pepper. Stir for about a minute and then add in the water, cornflour mixture, oyster sauce, and sesame oil. Give it a good mix and leave to cook for a further 2 minutes.
- Serve immediately with some steamed rice. Enjoy!
BON APPÉTIT
– Ally xx
AMCARMEN'S KITCHEN 