Name: Squid and vegetable stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup long-grain white rice; 1 1/2 tablespoon finely chopped fresh ginger; 500 gram squid hoods, quartered; 1 tablespoon vegetable oil; 1 small brown onion, cut into thin wedges; 2 clove garlic, finely chopped; 1 large carrot, thinly sliced diagonally; 1 celery stick, thinly sliced diagonally; 1 large zucchini, halved lengthwise, thinly sliced diagonally; 2 tablespoon oyster sauce

Ingredients

1 cup long-grain white rice

1 1/2 tablespoon finely chopped fresh ginger

500 gram squid hoods, quartered

1 tablespoon vegetable oil

1 small brown onion, cut into thin wedges

2 clove garlic, finely chopped

1 large carrot, thinly sliced diagonally

1 celery stick, thinly sliced diagonally

1 large zucchini, halved lengthwise, thinly sliced diagonally

2 tablespoon oyster sauce

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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