Sauteed Calamari and Vegetables
|Calamari tubes||2 Large|
|Sesame oil||2 Teaspoon|
|Red pepper||1 Small, cut into 3/4 inch cubes|
|Courgettes||2 , sliced|
|Onions spring||2 , chopped|
|Ground ginger||2 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|White wine||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Cornflour||1 Teaspoon, blended with chicken stock|
|Chicken stock||4 Fluid Ounce, blended with125 milliliter/4 fluid ounce chicken stock (125 Milliliter)|
1. Open out calamari tubes. Score the inside of each tube lightly in a diamond pattern, making cuts 1 cm (3/4 in) apart. Slice tube into 3 cm (1 1/4 in) squares.
2. Heat sesame oil in a frying pan and cook calamari over a moderate heat for 1 minute or until it just starts to curl.
3. Add red pepper, courgettes, spring onions, ginger and garlic and cook for 2 minutes longer. Remove all ingredients from pan and set aside to keep warm.
4. Pour wine and lemon juice into pan and cook for 15 seconds. Add plum sauce, lemon rind and cornflour mixture and cook, stirring constantly, until sauce thickens. Return calamari mixture to pan and toss to coat.