Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chinese stir-fried nanohana and squid. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chinese Stir-Fried Nanohana and Squid The squid and asparagus stir-fry I made was very tasty, so I wanted to try it with other vegetables. I tried it out with the nanohana I spotted at the supermarket. Prepare the katakuriko slurry just before adding it to the frying pan. Chinese Stir-Fried Nanohana and Squid Hello everybody, hope you're having an amazing day today.
Chinese Stir-Fried Nanohana and Squid is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Chinese Stir-Fried Nanohana and Squid is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have chinese stir-fried nanohana and squid using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chinese Stir-Fried Nanohana and Squid:
- Take 150 grams Nanohana
- Take 150 grams Squid (rolled squid, available frozen)
- Make ready 150 grams King oyster mushrooms
- Make ready 1/3 of a carrot Carrot
- Get 1/2 piece Ginger
- Make ready 1/2 clove Garlic
- Make ready 2 tsp Vegetable oil
- Prepare 1 dash Salt and pepper
- Get 50 ml Sake
- Make ready 1 tsp Chicken soup stock (granules)
- Make ready 1 tsp Soy sauce
- Take 1 tsp each of katakuriko and water Katakuriko slurry
- Take 1 few drops Sesame oil
It's more delicious if you take care not to crush the firefly squid as you stir-fry it. Heat the same wok on medium high heat, add the rest of the oil and swirl. Add the baby bok choy and stir a few times. Often called simply "Hakka stir-fry" (or ke jia xiao chao) in Taiwan, where it is popular, this dish is exemplary of Hakka cuisine.
Steps to make Chinese Stir-Fried Nanohana and Squid:
- Cut the nanohana into 3 cm pieces. Slice the squid into about 1.5 cm wide pieces that are easy to eat. Cut the carrot into 1.5 cm wide sticks.
- Cut up the king oyster mushrooms into thirds, then slice thinly, about 5 mm thick. Finely chop the ginger and garlic.
- Combine the vegetable oil, ginger, garlic and carrots in a frying pan and stir-fry.
- When it's fragrant, add the king oyster mushrooms, salt and pepper and stir-fry for about a minute.
- Add the nanohana and stir roughly. Pour in the sake, lid and turn the heat up to high. Steam-cook until there's no moisture left in the pan.
- Add the chicken soup stock, soy sauce and sesame oil and mix them in. Finally pour in the katakuriko slurry, mix rapidly and it's done.
Add the baby bok choy and stir a few times. Often called simply "Hakka stir-fry" (or ke jia xiao chao) in Taiwan, where it is popular, this dish is exemplary of Hakka cuisine. Note: Dried squid can be used in place of fresh. Cut the squid into large triangles and set aside. Heat a wok over high heat and add the vegetable oil.
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