1 lb (450 g) squid
3 tablespoons oil
6 spring onions, sliced, with all green parts included
1 head celeryy finely sliced
1 tablespoon finely chopped fresh root ginger
salt and freshly ground black pepper
1 - 2 tablespoons rice wine or sherry
lemon wedges to serve
3 tablespoons oil
6 spring onions, sliced, with all green parts included
1 head celeryy finely sliced
1 tablespoon finely chopped fresh root ginger
salt and freshly ground black pepper
1 - 2 tablespoons rice wine or sherry
lemon wedges to serve
method
1. Prepare or buy it prepared from the fishmonger.
2. Slice the sac into 5-mm/1/4-in rings and cut the tentacles in half.
3. Heat the oil in a wok or very large, heavy frying pan.
4. Drop in the squid and stir fry for 2 minutes, then add the spring onions, celery and ginger and continue for 1 to 1 1/2 minutes, stir-frying all the time.
5. Season with salt and pepper, and throw in the rice wine or sherry, stirring all the time.
6. Serve immediately, garnished with lemon wedges.
2. Slice the sac into 5-mm/1/4-in rings and cut the tentacles in half.
3. Heat the oil in a wok or very large, heavy frying pan.
4. Drop in the squid and stir fry for 2 minutes, then add the spring onions, celery and ginger and continue for 1 to 1 1/2 minutes, stir-frying all the time.
5. Season with salt and pepper, and throw in the rice wine or sherry, stirring all the time.
6. Serve immediately, garnished with lemon wedges.
serving amount
serves 2 - 3
rate this recipe
8.6
out of 10
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