Chinese Stir-Fry with Squid and Cucumber
When the cucumber was in season... I often had this menu at my parent's house.
This is my mother's signature recipe.
I added a little extra to make an authentic Chinese-style? And I am working on it.
- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)
- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.
- Make sure not to cook both squid and cucumber too much.
Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin
Chinese Stir-Fry with Squid and Cucumber
When the cucumber was in season... I often had this menu at my parent's house.
This is my mother's signature recipe.
I added a little extra to make an authentic Chinese-style? And I am working on it.
- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)
- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.
- Make sure not to cook both squid and cucumber too much.
Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin
Cooking Instructions
- 1
Peal the cucumber with a peeler in a zebra pattern. Cut it vertically into half and in about less than 1 cm thick diagonal slices Sprinkle some salt and keep it for a while, then pat dry with a paper towel.
- 2
Make a crisscross pattern cuts on the squid and cut it into bite size Pat dry and sprinkle salt and pepper then thinly coat with flour.
- 3
Heat some oil in a frying pan and stir fry ginger and red chili pepper quickly. Then add the squid first → then next the cucumber and stir-fry ♪ Season with ★ ingredients and add the sesame oil for the finishing touch.
- 4
Done! Transfer to a serving plate and enjoy while it is hot. It won't be watery even when cold, and it is so delicious.
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