You may also like
Categories:
long grain white rice fresh ginger hoods vegetable oil onion garlic carrot celery zucchini oyster sauce
Viewed: 18 - Published at: 6 years agoIngredients
- 3/4 cup long-grain white rice
- 3 tsp finely chopped fresh ginger
- 1 lb squid hoods, quartered
- 1 tbsp vegetable oil
- 1 None small onion, cut into thin wedges
- 2 cloves garlic, finely chopped
- 1 None large carrot, thinly sliced diagonally
- 1 None celery stick, thinly sliced diagonally
- 1 None large zucchini, halved lengthwise, thinly sliced diagonally
- 2 tbsp oyster sauce
Method
- Cook rice and 2 tsp of the ginger in a large saucepan of boiling salted water for 11 mins or until tender. Drain. Using a small sharp knife, score inside surface of squid in a diamond pattern.
- Meanwhile, heat a wok or large frying pan over moderately high heat. Add oil and swirl to coat surface. Add onion to pan and stir-fry for 1-2 mins. Add garlic and remaining ginger and stir-fry for 30 seconds or until ginger is fragrant. Add carrot and celery and stir-fry for 1 min. Add zucchini, 1/4 cup of water, and oyster sauce and cover and cook for 2 mins or until tender. Add squid and cover. Cook, tossing after a minute, for 2 mins or until squid curls and turns opaque.
- Serve stir-fry with ginger rice.
