Poh’s SA Inspired Squid, Kohlrabi & Black Bean Stir Fry
Easy
< 1 Hour
Serves 2
Poh’s SA Inspired Squid, Kohlrabi & Black Bean Stir Fry
Ingredients
Method
Cook the rice following packet instructions.
To score the squid, remove the wings and slice into bit size pieces. Using a sharp knife slice the squid down the seam and open it to reveal the inside. Scrape away anything that’s not clean flesh then score a lattice pattern very carefully across the entire surface, making sure not to cut all the way through the flesh.
Slice into roughly 4 x 4cm squares, then mix in a bowl with the Shaoxing rice wine, pepper, sugar and soy to marinate until needed.
To make the stir fry, combine the oil with the garlic and ginger in a large heavy based frypan over high heat. Sauté until it begins to turn golden, then add the squid.
Stir fry until the squid still looks a tad translucent, then add all the seasonings and remaining vegetables.
Continue to stir fry for a few seconds, then taste to see if the squid is cooked through. Remove from the heat immediately and serve hot with the steamed rice.
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Poh’s SA Inspired Squid, Kohlrabi & Black Bean Stir Fry
Easy
< 1 Hour
Serves 2
Ingredients
Method
Cook the rice following packet instructions.
To score the squid, remove the wings and slice into bit size pieces. Using a sharp knife slice the squid down the seam and open it to reveal the inside. Scrape away anything that’s not clean flesh then score a lattice pattern very carefully across the entire surface, making sure not to cut all the way through the flesh.
Slice into roughly 4 x 4cm squares, then mix in a bowl with the Shaoxing rice wine, pepper, sugar and soy to marinate until needed.
To make the stir fry, combine the oil with the garlic and ginger in a large heavy based frypan over high heat. Sauté until it begins to turn golden, then add the squid.
Stir fry until the squid still looks a tad translucent, then add all the seasonings and remaining vegetables.
Continue to stir fry for a few seconds, then taste to see if the squid is cooked through. Remove from the heat immediately and serve hot with the steamed rice.