Quick & Easy

Squid and vegetable stir-fry

Squid and Vegetable Stir-fryRecipes+



1.Cook rice and 2 teaspoons of the ginger in a large saucepan of boiling salted water for 11 minutes or until tender. Drain. Using a small sharp knife, score inside surface of squid in a diamond pattern.
2.Meanwhile, heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add onion to pan; stir-fry for 1-2 minutes. Add garlic and remaining ginger; stir-fry for 30 seconds or until ginger is fragrant. Add carrot and celery; stir-fry for 1 minute. Add zucchini, 1/4 cup water and oyster sauce; cover and cook for 2 minutes or until tender. Add squid; cover. Cook, tossing after a minute, for 2 minutes or until squid curls and turns opaque.
3.Serve stir-fry with ginger rice.

Cut any leftover ginger into 2cm lengths; freeze in an airtight container. Chill leftover oyster sauce to use later in stir-fries.


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