Thursday, April 8, 2010

Triple S


Triple S - Squid and Squash Stir-Fry. I'd give this dish a 3 out of 5 stars. The squash was too sweet for me. But this is a healthy dish so it's worth a shot and it doesn't taste bad either. 

You will need:
  • squid, cleaned and sliced into bite-size pieces and scored with a knife
  • squash
  • onion
  • grated ginger
  • soy sauce
  • honey
  • less than 1T cornstarch dissolved in water
  • water
  • Bok choy
  • sesame oil
  • chicken stock (if you have)
After cleaning and slicing and scoring the squid, fry them in oil. Move quickly, you don't want the squid to be rubbery. Transfer to a plate and set aside. 

Saute the onions in sesame oil. Add the grated ginger. Add the squash. Make sure the squash is sliced into small pieces to cook faster. Add some water or chicken stock, just enough to cover the squash. I didn't have chicken stock so I made do with water. Allow the squash to cook. Gradually add water if the mixture becomes too dry. Season with soy sauce and honey. You can also add some salt at this point if you think the soy sauce won't be enough. Add the bok choy and squid. Add the cornstarch dissolved in water and mix. You don't want the dish to get too thick so turn off the heat when you reach your desired consistency. 

Because the squash was too sweet, I served this with chili prawn and it was spot on! 

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