Stir-Fry Squid & Mangetout

Name: Stir-Fry Squid & Mangetout
Yield: Serves 4
Cuisine: China
Ingredients: 105 ml/7 tbsp water; 10 ml/2 tsp cornflour/cornstarch; 10 ml/2 tsp cornflour/cornstarch; 30 ml/2 tbsp sesame oil; 2.5 ml/½ tsp ground black pepper; 30 m/2 tbsp oyster sauce; 175 g/6 oz mangetouts/snow peas, trimmed; 175 g/6 oz mangetouts/snow peas, trimmed; 30 ml/2 tbsp garlic, crushed; 15 ml/1 tbsp vegetable oil; 175 g/6 oz squid tubes, cleaned

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Like many people who live near the sea, the Cantonese have a passion for all shellfish. Squid and octopus are especially popular, both at home and as premium restaurant dishes. They demand skilful cooking as they rapidly become rubbery and unpalatable if overdone.

Ingredients

175 g/6 oz squid tubes, cleaned
15 ml/1

Asia
China
Fish course
Pescatarian

Method

Using a sharp knife or kitchen scissors, slice through the side of each squid tube and open them out so that they lie flat.
Cross-hatch the surface of each piece of squid by making deep cuts at 1 cm/½ in intervals, first in one direction and then in the other. Cut each piece of squid in half lengthways.
Heat the oil in a wok and fry the garlic for 30