Squid With Coriander Vegetables
|Squid||750 Gram (1/2 Pound)|
|Groundnut oil||3 Tablespoon|
|Leek||1 Large, shredded|
|Carrot||1 Large, shredded|
|Garlic||1 Clove (5 gm), crushed|
|Chopped ginger||1 Tablespoon|
|Button mushrooms||125 Gram, halved (4 Ounce)|
|Bean sprouts||100 Gram (3 1/2 Ounce)|
|Light soy sauce||3 Tablespoon|
|Medium dry sherry||1 Tablespoon|
|Chopped coriander||2 Tablespoon|
|Coriander||1 Tablespoon (To Garnish)|
1. Prepare the squid as for Squid with Dried Shrimps and Green Pepper. Blanch the rings and tentacles in boiling salted water for 1 minute. Drain and set aside.
2. Heat the oil in a wok, add the leek, carrot, garlic and ginger and stir-fry for 1 minute. Add the mushrooms and bean sprouts and stir-fry for 1 minute.
3. Add the soy sauce, sherry, coriander leaves, and salt and pepper and stir well. Add the squid and stir-fry for about 1 minute until cooked. Transfer to a warmed serving dish, garnish with coriander and serve immediately.