Chinese Stir-Fried Nanohana and Squid
cookpad.japan @cookpad_jp
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
Chinese Stir-Fried Nanohana and Squid
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
Cooking Instructions
- 1
Cut the nanohana into 3 cm pieces. Slice the squid into about 1.5 cm wide pieces that are easy to eat. Cut the carrot into 1.5 cm wide sticks.
- 2
Cut up the king oyster mushrooms into thirds, then slice thinly, about 5 mm thick. Finely chop the ginger and garlic.
- 3
Combine the vegetable oil, ginger, garlic and carrots in a frying pan and stir-fry.
- 4
When it's fragrant, add the king oyster mushrooms, salt and pepper and stir-fry for about a minute.
- 5
Add the nanohana and stir roughly. Pour in the sake, lid and turn the heat up to high. Steam-cook until there's no moisture left in the pan.
- 6
Add the chicken soup stock, soy sauce and sesame oil and mix them in. Finally pour in the katakuriko slurry, mix rapidly and it's done.
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