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Stir Fried Squid and Vegetables Recipe
|Squid||1 1⁄2 Pound (700 Grams)|
|Chinese mushrooms||3 , soaked in warm water 20 minutes|
|Chinese spinach/Cabbage||1 Bunch (100 gm)|
|Oil||60 Milliliter (4 Tablespoon)|
|Grated fresh ginger||1⁄4 Teaspoon|
|Bamboo shoots||2 Ounce (60 Grams)|
|Carrots||1⁄4 Pound, finley sliced (110 Grams)|
|Green beans||1⁄4 Pound, finely chopped (110 Grams)|
|Pepper||1⁄4 Pound, finely sliced (110 Grams)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Cornstarch||2 Teaspoon, blended with 20 milliliter water|
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 mg
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.