Calamari Stir-fry with Snow Peas & Ginger

Calamari Stir-fry with Snow Peas & Ginger

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!

Calamari Stir-fry with Snow Peas & Ginger

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.

Calamari Stir-fry with Snow Peas & Ginger Ingredients

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

  1. Lightly score the inner surface of the squid, or alternatively, cut into rings.
  2. 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.
  3. Add the in the snow peas and stir-fry for about a minute.
  4. 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.
  5. Serve immediately with some steamed rice. Enjoy!

Calamari Stir-fry with Snow Peas & Ginger

BON APPÉTIT

– Ally xx

myTaste.com

Stir-fried Gravy Beef with Chilli, Ginger & Shallot

Stir-fried Gravy Beef with Chilli, Ginger & Shallot

Hello Everyone! I actually wasn’t planning on photographing and posting today’s dish as I kind of made it up on the go. I usually plan ahead the dishes that I want to make for the week to ensure that I have all the ingredients that I need for the upcoming week – saves me time of having to go back and forth the grocery shops if I forget one or two ingredients. I actually don’t have much in the fridge right now (in terms of accompanying ingredients for my meat).

Last night I took my beef shanks out of the freezer to defrost in the fridge overnight but still not knowing what I was going to make until later on the next day. I still had the pantry essentials, such as chillies, ginger, onions, and shallots – so I decided to whip up a beef stir-fry! I also had all of the ingredients to marinade the beef in so that was good! I kind of eyeballed the measurements though so forgive me if this recipe is too bland or salty; I’m just going to go off by remembering how much of each ingredient I added to the marinade, feel free to adjust though!

Stir-fried Gravy Beef with Chilli, Ginger & Shallot Ingredients

PREP TIME 1 HOUR | COOKING TIME 10-15 MINS SERVES 2-3

INGREDIENTS

For the marinade:

  • 300g beef shank, sliced thinly
  • 1 tbsp cornflour
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 2 tsp shaoxing rice wine
  • Ground black pepper
  • 2 stalks spring onion, cut into 1-inch long strips
  • 2 red bird’s eye chillies, sliced
  • 1 thumb-sized ginger, peeled and sliced
  • 1/2 red onion, sliced
  • 3 tbsp Sunflower oil

METHOD

  1. Add all the ingredients for the marinade in a medium-sized bowl and mix together until combined. Cover the bowl with cling wrap and let the beef marinate for at least an hour before cooking.
  2. Heat the sunflower oil in a medium-sized frying pan over high heat. Add the green onions and ginger. Sauté for about 2 minutes. Then add in half of the chilli slices and onions, and cook for a further 2-3 minutes. Add the beef shank slices and toss to combine. Cook for a further 5 minutes, adding a little bit of water to loosen the sauce a bit. Cook for a further 3-5 minutes or until cooked through.
  3. Garnish with the remaining chillies and serve with steamed rice and asian greens.

Stir-fried Gravy Beef with Chilli, Ginger & Shallot

BON APPÉTIT

– Ally xx

myTaste.com