Ingredients with Measurements:
- 1 pound cuttlefish, cleaned and cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/2 cup fresh orange juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the grated ginger and minced garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the cuttlefish to the skillet and stir-fry for 2-3 minutes until lightly browned.
4. In a small bowl, whisk together the orange juice, soy sauce, honey, and red pepper flakes.
5. Pour the orange juice mixture over the cuttlefish and stir to combine.
6. Reduce the heat to medium-low and simmer for 5-7 minutes until the sauce has thickened and the cuttlefish is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Squid can be used instead of cuttlefish
- Orange juice can be substituted with tangerine or mandarin juice
- Soy sauce can be substituted with tamari or coconut aminos
- Honey can be substituted with maple syrup or agave nectar
- Red pepper flakes can be substituted with chili powder or cayenne pepper
Variations:
- Add sliced bell peppers, onions, or mushrooms for extra flavor and texture
- Use shrimp or scallops instead of cuttlefish
- Add a splash of rice vinegar or lime juice for extra tanginess
Tips and tricks:
- Make sure to clean the cuttlefish thoroughly before cooking
- Don't overcook the cuttlefish or it will become tough and rubbery
- Use fresh orange juice for best results
- Serve with 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 in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a shallow bowl or on a platter with the sauce drizzled over the top
- Garnish with additional chopped scallions and cilantro
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice or chow mein
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens
- If the cuttlefish is tough, it may have been overcooked
Food safety advice:
- Make sure to 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
Flavor profiles:
- Sweet and tangy from the orange juice and honey
- Spicy from the red pepper flakes
- Savory from the soy sauce and garlic
Serving suggestions:
- Serve as a main dish with steamed rice or noodles and stir-fried vegetables
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese