Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chinese stir-fried nanohana and squid. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chinese style squid stir-fry is a delicious and healthy way to eat squid. This squid stir-fry is a new dish I've been trying to cook lately and I love it! Chinese Stir Fry Squid & Black Bean Sauce Welcome to the Best Asian Dishes.
Chinese Stir-Fried Nanohana and Squid is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Chinese Stir-Fried Nanohana and Squid is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have chinese stir-fried nanohana and squid using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Stir-Fried Nanohana and Squid:
- Make ready 150 grams Nanohana
- Take 150 grams Squid (rolled squid, available frozen)
- Take 150 grams King oyster mushrooms
- Take 1/3 of a carrot Carrot
- Prepare 1/2 piece Ginger
- Prepare 1/2 clove Garlic
- Get 2 tsp Vegetable oil
- Prepare 1 dash Salt and pepper
- Take 50 ml Sake
- Prepare 1 tsp Chicken soup stock (granules)
- Get 1 tsp Soy sauce
- Prepare 1 tsp each of katakuriko and water Katakuriko slurry
- Get 1 few drops Sesame oil
Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a. Chinese style squid stir-fry is a delicious and healthy way to eat squid. The squid is tender and juicy while the red chili bring a bit of heat. Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
Instructions to make Chinese Stir-Fried Nanohana and Squid:
- Cut the nanohana into 3 cm pieces. Slice the squid into about 1.5 cm wide pieces that are easy to eat. Cut the carrot into 1.5 cm wide sticks.
- Cut up the king oyster mushrooms into thirds, then slice thinly, about 5 mm thick. Finely chop the ginger and garlic.
- Combine the vegetable oil, ginger, garlic and carrots in a frying pan and stir-fry.
- When it's fragrant, add the king oyster mushrooms, salt and pepper and stir-fry for about a minute.
- Add the nanohana and stir roughly. Pour in the sake, lid and turn the heat up to high. Steam-cook until there's no moisture left in the pan.
- Add the chicken soup stock, soy sauce and sesame oil and mix them in. Finally pour in the katakuriko slurry, mix rapidly and it's done.
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