Ingredients with Measurements:
- 1 cup dried cuttlefish, soaked in water for 30 minutes and drained
- 1 cup sliced mushrooms
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or large skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced mushrooms and stir-fry for 2-3 minutes until softened.
4. Add the soaked dried cuttlefish and stir-fry for 2-3 minutes until heated through.
5. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, black pepper, and 1/4 cup water.
6. Pour the sauce into the wok and stir-fry for 1-2 minutes until the sauce thickens.
7. In a separate small bowl, mix the cornstarch and 1 tablespoon water to make a slurry.
8. Add the slurry to the wok and stir-fry for another minute until the sauce is glossy and thickened.
9. Serve hot with rice.
- Time:
Preparation time: 30 minutes (including soaking time for dried cuttlefish)
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 4g
- Cholesterol: 35mg
- Sodium: 500mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 10g
Substitutions for ingredients:
- Dried squid or dried shrimp can be used instead of dried cuttlefish.
- Any type of mushroom can be used in this recipe.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Use chicken or beef instead of dried cuttlefish for a meatier stir-fry.
Tips and tricks:
- Soaking the dried cuttlefish in water before cooking will help soften it and reduce the cooking time.
- Be careful not to overcook the mushrooms, as they can become mushy and lose their texture.
- Adjust the amount of sugar and soy sauce to taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on individual plates.
- Garnish with chopped green onions or cilantro for extra flavor and color.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or a simple salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the stir-fry is too salty, add a little more sugar to balance the flavors.
Food safety advice:
- Make sure to soak the dried cuttlefish in water before cooking to ensure it is fully rehydrated and safe to eat.
Food history:
- Dried cuttlefish is a popular ingredient in Asian cuisine, particularly in Chinese and Korean dishes.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with rice or noodles for a satisfying meal.
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Region: Chinese