Recipes - Chinese

Stir-fried Squid, Snow Peas and Chinese Celery
stir-fried squid snow peas and chinese celery


A true Cantonese stir-fry, quickly cooked to preserve the fresh flavours and light colour of the ingredients Try this Chinese dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

2 fresh squid tubes
100g snow peas
½ bunch Chinese celery
3 slices peeled ginger
1 tsp Lee Kum Kee Minced Garlic
2-3 spring onions (sliced into 3cm pieces)
2 tbsp cooking oil
1 tbsp corn flour
salt and sugar (to taste)




Steps:
  1. Clean and cut open the squid, and score the inside in a criss-cross pattern (this prevents it from becoming tough during cooking). Cut into 5cm pieces; marinate with salt, sugar and corn flour.
  2. Stir-fry the squid pieces in the wok until the sides curl up (for approximately 4 mins). Set aside.
  3. Heat the remaining oil in the wok and fry the garlic and ginger until fragrant. Add the celery and snow peas and stir-fry for 5 mins. Return the squid to the wok, add sugar and salt to taste. Add the spring onions; stir-fry for a further 2 mins and serve.

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Stir-fried Squid, Snow Peas and Chinese Celery

Stir-fried Squid, Snow Peas and Chinese Celery

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A true Cantonese stir-fry, quickly cooked to preserve the fresh flavours and light colour of the ingredients Try this Chinese dish.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

2 fresh squid tubes
100g snow peas
½ bunch Chinese celery
3 slices peeled ginger
1 tsp Lee Kum Kee Minced Garlic
2-3 spring onions (sliced into 3cm pieces)
2 tbsp cooking oil
1 tbsp corn flour
salt and sugar (to taste)

Instructions
  1. Clean and cut open the squid, and score the inside in a criss-cross pattern (this prevents it from becoming tough during cooking). Cut into 5cm pieces; marinate with salt, sugar and corn flour.
  2. Stir-fry the squid pieces in the wok until the sides curl up (for approximately 4 mins). Set aside.
  3. Heat the remaining oil in the wok and fry the garlic and ginger until fragrant. Add the celery and snow peas and stir-fry for 5 mins. Return the squid to the wok, add sugar and salt to taste. Add the spring onions; stir-fry for a further 2 mins and serve.

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