Jul 10, 2016
This dish was inspired by a dish we ate at a Chinese restaurant somewhere in Quezon City last year. That one didn't have carrots and green beans, though. :)
I always turn to seafood whenever I need something quick, because it is the quickest-cooking things on the planet. :) Last Wednesday, having been preoccupied with general cleaning, I lost track of time and didn't have much time to prep for dinner. So, we had New Zealand Greenshell Mussels in soup, and this dish.
I love how the knifework done on the squid to make it look this fancy, and the fact that they're available at the frozen goods section of Shopwise. Alternatively, you can use squid rings, squid heads, squid wings, frozen or fresh (as long as they've been gutted and the ink sac removed), even baby octopus.
CHILI GARLIC SQUID
What's In It?
1 kg squid, flower-cut (thawed if frozen)
150 grams green beans, ends removed, sliced diagonally into 2" cuts
1 carrot, peeled and sliced into strips
a pinch of salt
6 cloves garlic, peeled and minced
1 medium scallion (red onion), peeled and sliced
5 T cooking oil
2 T Lee Kum Kee chili garlic sauce
2 T Lee Kum Kee Hoisin sauce
1 t brown sugar (optional)
Heat cooking oil in a wok over high heat. Stir-fry carrots and green beans with a pinch of salt until half-cooked. Remove from the wok and set aside.
In the same wok, saute scallions and garlic for one minute, or until scallions are soft and transparent. Stir in hoisin sauce, then add in squid. Stir in chili garlic sauce (and brown sugar, if using) and stir-fry the mixture for one minute. (No need to add any water as squid is watery and will leak out water during cooking.) Add in the carrots and green beans and stir fry for another minute or until the veggies are cooked but still crunchy.
Serve with hot steamed rice. Enjoy!
1. These squid have been parboiled, already cooked, that's why stir-frying time has been limited to 2 to 3 minutes to prevent them from getting tough and rubbery. If you're using fresh squid, cooking time will take about another 2 minutes (over high heat).
2. Shrimps, chicken breast strips, firm fish fillets and mushrooms can be used instead of the squid.