Stir-fried Squid with Vegetables

Ingredients

1 pound squid tubes
1 red chili
2 cloves garlic, crushed
grated zest of 1 lemon
1 leek
2 celery stalks
1 large yellow bell pepper
1 large zucchini
1/2 pound bok choy
3 tablespoons olive oil or canola oil
4 tablespoons toasted sesame seeds
4 lemon wedges, to garnish

Method

  1. Slice the squid tubes into 1-inch-thick rings and place them in a bowl.
  2. Finely chop the chili and mix it with the squid. Stir in the garlic and lemon zest.
  3. Thinly slice the leek, celery, pepper, and zucchini. Slice the bok choy, discarding the tough base.
  4. Heat 2 tablespoons of the oil in a large frying pan over high heat. Add the leek and celery and stir-fry for 2 minutes.
  5. Add the yellow bell pepper and zucchini and continue to stir-fry for 1 minute.
  6. Add the bok choy and cook for 2 minutes, or until it has wilted.
  7. Heat another pan over high heat. Add the remaining tablespoon of oil. Add the squid and chili mixture. Stir-fry for 1 minute, turning once, until the squid is just firm.
  8. Divide the vegetables among four plates. Place the squid on top of the vegetables and sprinkle with sesame seeds. Garnish each portion with a lemon wedge and serve.

Makes 4 servings.

Source: Super Foods Cookbook

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Stir-fried Shrimp with Peas

Ingredients

2 tablespoons finely grated fresh ginger
1 fresh red chili
2/3 pound white cabbage
1 tablespoon olive oil or canola oil
1 teaspoon sesame oil
1-1/2 cups frozen peas
3/4 pound peeled cooked large shrimp
4 tablespoons chopped fresh cilantro

Method

  1. Cut the chile into thin slivers, discarding the seeds.
  2. Slice the cabbage into thin 1/8-inch-wide strips.
  3. Heat the two oils in a large frying pan over a high heat. Stir-fry the ginger and chili for a few seconds, then add the peas and stir-fry for 2 minutes, or until they turn bright green and are completely thawed.
  4. Add the cabbage to the pan. Stir-fry for another 3 minutes.
  5. Add the shrimp and cook for another minute to heat them through.
  6. Toss in the cilantro, stir, and serve immediately.

Cook’s Tips

  • Select chilies according to how hot you want the dish—their strength is usually stated on the package. Mild to medium are good with light ingredients. Remember that starchy accompaniments such as noodles or rice will ‘absorb’ the heat.
  • When you are preparing chilies, be careful to avoid accidentally rubbing your eyes. Wash your hands immediately to remove the chili oils, or wear a pair of rubber gloves.
  • Use the kind of frozen peas you prefer—baby peas are small and sweet, but this recipe also works well with ordinary green peas.

Makes 4 servings.

Source: Super Foods Cookbook

Korean Meets Mexican: Pork Belly Kimchi Tacos

Ingredients

2 tablespoons soju (Korean rice wine)
1 tablespoon gochujang (Korean chili paste)
1 teaspoon soy sauce
1 teaspoon sugar
10 grams garlic, grated (2 teaspoons)
10 grams ginger, grated (2 teaspoons)
1 pound pork belly, thinly sliced
2 teaspoons toasted sesame oil
4 ounces onion, sliced
8 small tortillas
mild white cheese, shredded
kimchi
2 stalks green onion, finely chopped
sesame seeds

Method

  1. In a bowl, whisk together the soju, gochujang, soy sauce, sugar, garlic and ginger. Add the pork and mix to combine. Let this marinate while you prepare the other ingredients.
  2. Put the sesame oil and onions into a frying pan over medium high heat and sauté until the onions are just starting to brown around the edges.
  3. Add the marinated pork, and spread it out into a single layer. Fry until browned on one side, and then stir fry until the pork is cooked through.
  4. To make the tacos, heat the tortillas and place a layer of pork, followed by the cheese, some kimchi, green onion and sesame seeds.

Makes 8 tacos.

Source: PBS Food

Chinese-style Stir-fried Egg white with Dried Scallop

Ingredients

3/4 oz conpoy (dried scallop)
6 big egg whites
1 egg yolk

Seasoning

4 Tbsp evaporated milk,
1 Tbsp cornstarch
dash of sesame oil
pinch of ground white pepper
1/2 tsp salt

Ginger Vinegar
1/2 Tbsp finely diced ginger,
2 Tbsp Zhejiang red vinegar (浙醋)

Method

  1. Wash dried scallop. Soak in water for 2 hours. Steam with 1 slice ginger and 1/2 tsp wine for 1/2 hour. Tear into fine shreds when cold.
  2. Whisk egg white to mix. Add seasoning and dried scallop. Whisk again to combine.
  3. Heat a wok with 1/2 cup oil. When oil is warm, whisk egg white again and pour into the oil. Stir-fry over low heat untill cooked. Remove and drain off oil. Transfer to the serving plate. Put egg yolk on top and serve with ginger vinegar on the side.
  4. Before eating, dizzle some vinegar on top of the dish. Mix egg white with egg yolk and enjoy.

Source: Hong Kong magazine

Chinese-style Scrambled Egg with Fried Fish Maw

Ingredients

4 eggs
1-1/3 oz fried fish maw
1 slice ginger
2 stalk green onion
2 stalks cilantro

Seasoning

1/3 tsp salt
1/8 tsp of sesame oil
pinch of ground white pepper
1/4 tsp sugar
1 tsp light soy sauce
1/2 tsp chicken broth mix
1 Tbsp cornstarch

Method

  1. Soak fried fish maw in cold water for an hour. Squeeze out excess water.
  2. Boil 3 cups of water with 1 slice ginger and 2 stalks green onion. Add fried fish maw and cook for 5 minutes.
  3. Squeeze out excess water with a wet towel when fried fish maw is cool. Chop fish maw and mix well with seasoning ingredients.
  4. Whisk eggs with 1 Tbsp oil. Add fried fish maw and whisk again.
  5. Stir-fry egg mixture with 4 Tbsp oil. Remove when egg is set. Garnish with cilantro before serving.

Source: Hong Kong magazine