January 4, 2013 by Joanne T Ferguson
SQUIDALICIOUS! I like how that “sounds” to say! 🙂
When I was little, am sure words sounding like this not only made it into my vocabulary, but like in my Scintillatingly Seductive Sweet Potato Lemon Ginger Delights recipe,
https://whatsonthelist.wordpress.com/2012/12/26/scintillatingly-seductive-sweet-potato-lemon-ginger-delights/, I am positive I must have went about my merry way to all adults saying, “It’s a Squidalicious day, don’t you think? 😉
Let me tell you, this “slightly adapted” Squid Stir Fry recipe found on Poh’s Kitchen http://www.abc.net.au/tv/pohskitchen/stories/s3035109.htm really “MADE MY DAY!”
As a result of this first WONDERFUL experience cooking Squid, I would HIGHLY RECOMMEND you check out squid with black beans and celery in Poh’s Kitchen: My Cooking Adventures cookbook; As seen on ABC TV.
Why have I never made Squid before? I have NO CLUE! The fact is I never grew up eating Squid, so opportunities were missed when I was little (sitting at the dinner table) to introduce any other foods to Mr Squid; like I did with introducing Mr. Asia to meet Mr. Europe. (Reference coming in my future Vive la France Prawn Croissant) post. 😉
250 grams squid, cleaned*
3 tablespoons vegetable oil
2-3 cloves garlic, minced
1 cm ginger, cut into batons
1/2 to 1 red chilli, sliced
1/2 continental cucumber, sliced diagonally (I then sliced them with an “X” shape)
1 tablespoon Chinese garlic chives**
1 1/2 tablespoons Chinese onion chives**
2 bok choy, finely sliced
1 – 2 tablespoons bamboo shoot, cut into batons***
2 tablespoons fermented black beans, washed, drain, chopped (See original recipe for “devil” comment 🙂 )
1 teaspoon tamari
1 tablespoon oyster sauce
1 tablespoon shaoxin rice wine
1/4 teaspoon sesame oil
1/4 teaspoon Xylitol (original recipe states “sugar”)
6 spring onions, sliced on a diagonal
Heat deep fry pan; add oil. Sauté garlic, ginger, bamboo shoots and chives until fragrant. (About 1 -2 minutes)
Add chilli and squid. Cook until squid just begins to curl.
Add cucumber, black beans, shaoxin rice wine, oyster sauce, sesame oil, and Xylitol. Toss about 30 seconds; Add spring onions and toss. Add bok choy; stir until wilted.
Is THAT it? SQUIDALICIOUS, it IS!!! 🙂
FOLLOW UP NOTE:
I did not think there was any need for the slurry as the sauce was just right for me. 🙂
Repeat after me, “I CAN now make this now that it is officially “off the list!” WHOO HOO!
Have you said SQUIDALICIOUS at least once mentally or out loud? 😉
*see original recipe for instructions.
**used ingredients had on hand and did you know that chives are a good insect repellant for the garden? 😉
***used ingredients had on hand.