Squid Stir-fry with Vegetables – Mực xào thơm cà
Ingredients
- 500 g squid
- 2 medium-sized tomatoes seeds removed and cut into wedges
- 1 cucumber cut into 1/2 an inch thick slices
- 1 onion cut into wedges
- 200 g pineapple cut into slices
- 2 stalks spring onion
- cilantro
- chicken stock
- fish sauce
- oyster sauce
- 1 tsp tapioca starch
- 1 egg white
- vegetable oil
Instructions
- To prepare the squid, remove the head to detach from the body, then rinse well, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes. Cut the squid into rings.
- Season the squid with 1 tbsp minced garlic, 1.2 tsp chicken stock, 1/4 tsp salt and 1/4 tsp pepper. Mix well.
- One trick to prevent the squid from shrinking and releasing too much liquid is to add 1 egg white and 1 tsp tapioca starch. Mix well and set aside for about 10 mins.
- Heat a pan on medium and add 1 tbsp vegetable oil, then fry some minced garlic and shallot until fragrant. Then add the squid and quickly stir-fry over high heat for 2 mins.
- When the squid turn quite opaque, add the vegetables and stir well. Season with 2 tbsp fish sauce, 1 tbsp oyster sauce and 1/2 tsp chicken stock. Stir well until the vegetables are quite cooked but still maintain its crunch. Then add some chopped spring onion.
- Transfer to a serving plate and garnish with some cilantro on top. This is a great dish to serve with hot steamed rice.
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