Stirfried Squid and Bok Choy soup
Vietnamese home cooking in New Zealand.
Cooking Instructions
- 1
Cut the squid open and clean the gut.
- 2
Throw out the sack, scale, teeth and eyes.
- 3
Cut the Squid in bite size pieces. Please note that some Squid like NZ squid are quite tough so you may need to slice them up.
- 4
Slice up the veges. I use Chinese celery for the aroma because I hate eating celery. Those are frozen since Chinese celery is hard to find in NZ supermarket.
- 5
Put your wok or pan on the stove at high temperature. Add oil and wait for the oil to heat.
- 6
Throw in the squid, add salt and dashi stock to taste. Stir the Squid until the flesh turns solid white (as opposed to the transparent white colour of raw squid).
- 7
Add veges and stir for a few minutes. Remove from heat.
- 8
Fill your soup pot with water and put on the stove at high temperature.
- 9
Add grinded dried shrimp, salt and dashi stock to taste.
- 10
Wash the bok choy and cut it into small pieces.
- 11
Once water is boiled, throw in the bok choy and turn off the stove. Leave the pot on to let the heat cook the bok choy for 5 minutes.
- 12
Serve with rice.
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