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Squid With Coriander Vegetables

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  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1357 Calories from Fat 506

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 1747.5 mg582.5%

Sodium 4416.3 mg184%

Total Carbohydrates 76 g25.4%

Dietary Fiber 10 g40%

Sugars 17.4 g

Protein 132 g263.7%

Vitamin A 366.7% Vitamin C 152.3%

Calcium 42.9% Iron 64.6%

*Based on a 2000 Calorie diet

Squid With Coriander Vegetables Recipe