Ingredients with Measurements:
- 1 lb cuttlefish, cleaned and sliced
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup orange juice
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1 tbsp sesame seeds
Special Equipment Needed:
- Wok or large skillet
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine the sliced cuttlefish, cornstarch, salt, and black pepper. Mix well to coat the cuttlefish.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the cuttlefish and stir-fry for 2-3 minutes until lightly browned.
3. In a small bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, ginger, and garlic.
4. Pour the sauce over the cuttlefish and stir-fry for another 2-3 minutes until the sauce thickens and coats the cuttlefish.
5. Add the sliced green onions and chopped cilantro to the wok and stir-fry for another minute.
6. Sprinkle sesame seeds over the top of the stir-fry and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 7g
Saturated Fat: 1g
Cholesterol: 230mg
Sodium: 670mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Cuttlefish can be substituted with squid or shrimp.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Green onions can be substituted with shallots or red onions.
- Cilantro can be substituted with parsley or basil.
- Sesame seeds can be omitted or substituted with chopped peanuts or cashews.
Variations:
- Add sliced bell peppers or carrots to the stir-fry for added color and flavor.
- Use orange zest in the sauce for extra orange flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Be sure to clean the cuttlefish thoroughly before slicing and cooking.
- Do not overcook the cuttlefish as it can become tough and rubbery.
- Use a high-quality orange juice for the best flavor.
- Serve the stir-fry over steamed rice or noodles for a complete meal.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation Ideas:
Serve the stir-fry in a large bowl or on a platter with a garnish of sliced green onions and cilantro.
Garnishes:
Sliced green onions, chopped cilantro, sesame seeds
Pairings:
Steamed rice, noodles, stir-fried vegetables
Suggested Side Dishes:
Steamed bok choy, stir-fried green beans, vegetable fried rice
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or orange juice to thin it out.
- If the cuttlefish is tough or rubbery, it may have been overcooked. Be sure to cook it for only 2-3 minutes until lightly browned.
Food Safety Advice:
- Be sure to clean the cuttlefish thoroughly before cooking.
- Cook the cuttlefish to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Cuttlefish is a type of cephalopod that is commonly eaten in Mediterranean and Asian cuisine. It is known for its tender texture and mild flavor.
Flavor Profiles:
The orange juice in this stir-fry adds a sweet and tangy flavor to the dish, while the soy sauce and ginger add a savory and slightly spicy flavor.
Serving Suggestions:
Serve the stir-fry with steamed rice or noodles and a side of stir-fried vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A