Chinese-style Stir-Fried Squid and Broccoli

You see this frequently at Chinese restaurants. I wanted to make it at home, and came up with this recipe.If you are using cuttlefish or Japanese squid, you can omit Step 2. Shrimp only is OK. Because store-bought frozen squid rolls have a distinct smell, I prepared it just like the shrimp. For 2 to 3 servings. Recipe by Norinomanma

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

I made a simple stir-fry with seasonal broccoli and scallops received as a hometown tax return gift. Scallops and broccoli are said to be nutritionally well-balanced!

Since I found some pre-cut packaged squid, I instantly turned it into a sauté with celery! Chop the squid to your liking. Use whatever vegetables you have on hand!The ingredient quantity are an approximate. Season to taste to adjust the amount to any additional ingredients.To give a colorful touch, I added red peppers, but carrots or whatever veggies you have on hand will do. Recipe by Milk to Cocoa to Momo

Broccoli is in season and delicious! This time, it's paired with fish cake. The key is to cut them into long strips and fry them until golden with potato starch. The seasoning is a foolproof oyster sauce with soy sauce and mirin for an easy-to-eat Chinese flavor. Even without meat, the fish cake does a great job.

I used to stir-fry garlic shoots with pork, but I wanted to change it up a bit. I substituted pork with squid, and it was delicious. This is how I arrived at this recipe.Buy garlic shoots when on sale, parboil and freeze. You can take them straight from the freezer and toss into stir-fries. They will come in handy.Add mayonnaise if you like. Adding mayonnaise makes the dish richer I think... Recipe by Kyo-nyan

I recreated a dish from a Canadian Chinese restaurant.If the sauce is too thick after adding the starch and water, add more water. For 2 to 3 servings. Recipe by Kourin

The squid and asparagus stir-fry I made was very tasty, so I wanted to try it with other vegetables. I tried it out with the nanohana I spotted at the supermarket.Prepare the katakuriko slurry just before adding it to the frying pan. Recipe by Raby

Double the recipe for more servings.

We grow a lot of broccoli in my family home.I wanted to make a tasty stir-fry with broccoli.-You can use any part of pork. I like thinly sliced or shabu-shabu (very thinly sliced) sliced. In my photo I used sliced pork intended for shabu-shabu.-Boil the broccoli but leave it firm because you'll stir-fry it later. Recipe by Soyokaze

Cucumber has the crunchy texture and a good flavor even after stir-fried. Adjust the spiciness and saltiness. The flavor of sesame oil will stimulte your appitite!

-I made a delicious, enticing dish out of leftover squid liver, offal, and fins.-If you stir-fry the liver thoroughly it ends up really delicious.-Goes particularly well with Japanese sake! Recipe by Cooking S Papa

I had bok choy and squid in the fridge and I improvised! This is what I came up with. You could use komatsuna greens instead of bok choy!The cooking times for the bok choy stem and the leaves are different. The final result will be better if you add to the pan separately - stems and then leaves.Adjust the amount of salt to your liking. Recipe by JACK0904

This stir-fried shrimp with broccoli is light, nutritious, and incredibly easy to make. The shrimp are tender and flavorful, while the broccoli remains crisp and vibrant. A quick and healthy dish for any meal!

The "Stir-Fried Eggs, Pork and Tree Ear Mushrooms" I ate at a Chinese restaurant was so delicious that I wanted to make a simple variation only using broccoli and eggs.The recipe uses a lot of oil when stir-frying because it's Chinese cuisine.I didn't use soy sauce or oyster sauce because I wanted a colorful dish.* How to make fluffy scrambled eggs: beat the eggs well, heat a generous amount of oil in a frying pan. Add the eggs and scramble quickly. Remove from the heat while the egg is still runny or still a lump.* Stir-frying with oil adds to the umami-rich taste of broccoli.* I also recommend adding thinly sliced pork offcuts and scallions!* This is also good with Weipa (Chinese soup base) and chicken stock. Recipe by moj

love to make this with teriyaki chicken :hungry

Broccoli and shrimp are rich in nutrients, including iron, protein, and calcium, which help prevent iron deficiency anemia and detoxify the body. Stir-fried broccoli with shrimp has a naturally sweet and deliciously crunchy taste.

I wanted to eat squid in a Western fashion rather than simmered, so I cooked it in the usual butter, salt, and pepper but added some lemon juice for a refreshing taste that is popular with the whole family.You can use any vegetables that you want. If you cook the squid for too long, it will toughen. It tastes delicious when freshly made and piping hot. Recipe by Nu-shi

I wanted to cook our home grown broccoli without throwing anything away - even the stem and side shoots. Recipe by Kazuchesha

Stir-fried with oyster sauce and Shaoxing wine taste, everything easily becomes Chinese style cooking. When the main dish is meat, we try to have plenty of vegetables. Normally, I make this dish with french beans, but I used asparagus as I was given lots of it.Don't over-cook the asparagus to keep the crisp texture. You could also use beef offcuts. Recipe by Mawaru7

My children love butter and soy sauce. So, I made a side dish using this combination with the ingredients I had in the fridge.Cook the potatoes in the microwave first before adding into the flying pan because the squid cooks faster. Recipe by Harapekoayu

Quick and easy siding or vegetarian main dish.

I was cooking some dishes for a dinner and needed something showy for the table. I had some frozen squid in a diamond cut pattern. I soaked some dry shiitake mushrooms and used half a zucchini I had left. It turned out fantastic and my guests loved it.

I came up with this Chinese sauce in order to whip up a delicious meal with budget-friendly chicken breast.Mayonnaise makes the flavor mild so it goes perfectly well with rice.Pre-seasoning with shio-koji (salt fermented rice malt) and coating with potato starch flour will prevent the chicken breast from drying out. You can add some onions as well.Other than that, you just need to mix the seasoning ingredients with the chicken. Recipe by Mimato

It seems like I have had this recipe forever. From my bachelor days, :-) this was always one of my favorites. Now it is a family favorite. I usually serve this next to my Grilled Pork Medallions with Alabama White BBQ Sauce. For some reason the two just go together well. :: shrug::

its easy and quick asian stir fry broccoli... top it on steaed white rice or not

Thank you for making this recipe popular! It's a light, salty flavor, but the sauce clings well thanks to the cornstarch. This recipe was inspired by the day's grocery specials!