Ingredients with Measurements:
- 1 cup dried shredded squid
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Soak the dried shredded squid in warm water for 10 minutes, then drain and rinse with cold water. Squeeze out excess water and set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
4. Add the sliced onion, red and green bell peppers, and red pepper flakes, and stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add the soaked dried shredded squid to the wok, and stir-fry for 2-3 minutes until heated through.
6. In a small bowl, mix together the soy sauce, oyster sauce, rice wine, sugar, salt, and pepper.
7. Pour the sauce over the squid and vegetables, and stir-fry for another 1-2 minutes until everything is well coated.
8. Garnish with chopped scallions and serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Dried shredded squid can be substituted with any other dried seafood, such as shrimp or scallops.
- Red pepper flakes can be substituted with fresh chili peppers or chili paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Rice wine can be substituted with dry sherry or white wine.
Variations:
- Add other vegetables such as carrots, mushrooms, or snow peas.
- Use different types of dried seafood for a variety of flavors.
- Add a beaten egg to the stir-fry for a protein boost.
Tips and tricks:
- Soak the dried shredded squid in warm water to soften it before cooking.
- Stir-fry the vegetables first before adding the squid to prevent overcooking.
- Adjust the spiciness level by adding more or less red pepper flakes.
Storage instructions:
- Store any leftovers 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 with a side of rice.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or chicken broth to loosen it up.
Food safety advice:
- Make sure to soak the dried shredded squid in warm water to remove any impurities before cooking.
Food history:
- Dried shredded squid is a popular snack and ingredient in Asian cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Korean