Chinese Style Squid Stir-Fry
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon vinegar
2 teaspoons fish sauce
2 tablespoons water
2 medium size squid , tentacles separated and body cut into rings
1.5 tablespoons vegetable oil
3 chili pepper , dried
2 cloves garlic , chopped
1 teaspoon ginger , minced
6-8 heads baby bok choy , trimmed
In a small bowl, mix brown sugar, soy sauce, vinegar, fish sauce and water. Set aside.
Bring a pot of water to a boil. Add squid and boil for 30 – 40 seconds, till the surface turns white but the squid is not cooked through. Drain and set aside.
Heat a wok on medium-high heat. When wok is heated, add 1 tablespoon vegetable oil, chili pepper, garlic, and ginger. Give it a quick stir until fragrant, add the mixed sauce from step 1 and keep stirring to avoid burning the sauce.
When the sauce has reduced to half, after about 30 seconds, add boiled squid into the wok and stir until squid is cooked through, in about 30 – 40 seconds. Remove from heat and place squid and sauce on a plate. Scoop 1 tablespoon of the sauce into a separate bowl for cooking the baby bok choy.
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. Add the 1 tablespoon of sauce from step 3 and keep stirring, until baby bok choy is cooked through but still crisp. Remove from heat and place baby bok choy on a plate. Add the squid with all the sauce onto the bok choy.
Squid Stir-Fry Serve immediately with steamed rice.
Source : from the awesome web https://omnivorescookbook.com