Name: Stir-Fried Squid, Asparagus and Mushrooms
Yield: Serves six as a shared starter or four as a main course
Ingredients: 2 tablespoons light soy sauce; 100 ml Chicken Stock; 12 English spinach leaves, with 5 cm of stem attached; 1 teaspoon castor sugar; 80 ml peanut oil; 1 teaspoon sea salt; 8 asparagus spears, each sliced at an angle into sixths; 250 g cleaned squid, cut into thin strips; ½ punnet small fresh shiitake mushrooms, stems trimmed and halved if large; ½ punnet enoki mushrooms, stems trimmed; ½ punnet oyster mushrooms, stems trimmed and halved if large; 4 cloves garlic; 20 white peppercorns; 4 coriander roots

Preparation info

Serves
six
as a shared starter

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

The fragrance of the coriander roots and white peppercorns in this dish is mouth-watering.

Ingredients

4 cloves garlic
4 coriander roots
20 white peppercorns

Main course
Starter

Method

In a mortar and pestle crush the garlic, coriander roots, white peppercorns and salt together to a fine paste.

Place a wok on the stove over high heat and add half the peanut oil. As soon as it starts to smoke add half the paste and the squid. With a wok spoon keep the ingredients moving and stir-fry for about 1½ to 2 minutes. Transfer the squid to a plate and keep warm.

Wipe ou

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Ingredients

Method

Part of