- Recipes Home
- Interest Groups
Stir-Fried Squid And Vegetables Recipe
|Squid||1 1⁄2 Pound (700 Gram)|
|Chinese mushrooms||3 (Soaked In Warm Water 20 Minutes)|
|Chinese spinach/Cabbage||1 Bunch (100 gm)|
|Oil||60 Milliliter (4 Teaspoon)|
|Grated ginger||1⁄4 Teaspoon|
|Bamboo shoots||2 Ounce (60 Gram)|
|Carrots||1⁄4 Pound, finley sliced (110 Gram)|
|Green beans||1⁄4 Pound, finely chopped (110 Gram)|
|Pepper||1⁄4 Pound, sliced (Red / Green, 110 Gram)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Cornstarch||10 Milliliter (2 Teaspoon, Blended With Water)|
|Water||20 Milliliter (1 1/2 Tablespoon)|
Serving size: Complete recipe
Calories 1552 Calories from Fat 675
% Daily Value*
Total Fat 76 g116.5%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 1589.1 mg529.7%
Sodium 2434.7 mg101.4%
Total Carbohydrates 94 g31.3%
Dietary Fiber 15.9 g63.5%
Sugars 22.5 g
Protein 123 g246.6%
Vitamin A 442.1% Vitamin C 158.1%
Calcium 51.8% Iron 48.4%
*Based on a 2000 Calorie diet
2 Discard mushroom stalks and slice caps.
3 Cut spinach into 2 inch (5 cm) strips. Parboil stalks for 3 minutes, drain and refresh under cold running water. Halve onion lengthwise then cut into 4 lengthwise strips. Separate into layers. Slice bamboo shoots.
4 Heat oil in a wok. Stir-fry squid 1 minute. Add onion and stir-fry for 30 seconds.
5 Add ginger, spinach, mushrooms, bamboo shoots, carrot, beans and red or green pepper and stir-fry a further 30 seconds. Pour in chicken stock and soy sauce. Bring to a boil, reduce heat and simmer, covered, 3 minutes.
6 Stir combined cornstarch and water into sauce and cook until thickened.