Stir-fried Squid & 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

Why don't you try cucumbers, which are generally eaten raw, stir-fried?

#comnhadongianMực xào là món ăn ngon được các thành viên trong gia đình mình rất thích.Vị giòn ngon của mực hòa quyện với vị chua thanh ngọt của thơm và cà chua kết hợp với mùi rau cần thơm thơm ngon quá là ngon.😋😋😋

Double the recipe for more servings.

I wondered if there was any way I could enjoy cucumber in a bento other than using pickled cucumber.Make sure you don't stir-fry the cucumber too long. Recipe by Maimai mama

-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 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

A friend of my mother's taught me this recipe. Apparently it's a standard item at izakaya.Avoid overcooking the squid! If you do, it'll become hard and dry. Turn off the heat when you think it's cooked through! You can add ponzu sauce after turning off the heat.If there's a lot of liquid in the pan, remove the squid, simmer down the liquid, and pour over the squid. Recipe by Haranouenoponyoponyo

其實煮菜之餘要拍照記錄和整理真的是很需要額外花心力的事情可是看到有廚友留言給我謝謝分享講解仔細或覺得做這道菜很好吃😋又很有動力提醒自己發文了啊哈哈果然一個人很難走得久但有大家一起就會可以再好好繼續下去謝謝每個人的回饋～我也在上面收穫學習很多🥰#好料日記

I was able to buy a ton of cheap squid fin, so, I made this dish without much thought… which, actually, turned out to be delicious. My husband gobbled it up, saying, "I can't stop reaching for it!"You only need to stir-fry briefly since the ingredients are blanched.(I thought that by blanching the ingredients first I won't need to worry about whether or not they are cooked enough. It's slightly tedious, but that's why I went through the blanching. Recipe by Blue bea

ผัดกระเพรารสจัดจานราดข้าวร้อนๆขอสองจานยังไหว

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 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

เมนูโปรดอันดับต้นๆ เลยค่ะ 😋 เสียอย่างเดียว เวลาทำจะแสบหูแสบตาไปหน่อย😂

This is a standard Chinese home cooking recipe that I make all the time.My 2 year old son eats the cucumber only, and my 1 year old son eats the egg only. Just like nikujaga (Japanese meat and potatoes) in Japan, every family in China has a slightly different recipe for this. This one has a north-east China flavor.If you don't have any Sichuan pepper, you can substitute black pepper. But Sichuan pepper eggs are so delicious!Slice the cucumber thickly. Put a timer set to 1 minute as soon as you put the cucumber in the pan. The cucumbers taste better if they retain their crispy texture, so don't cook them for longer than a minute. For 1 plateful. Recipe by Beru

สำหรับคนที่ชอบกะเพราแบบกะเพราล้วนๆ ลองทำตามดูน้าาาาา

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

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

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

I order this frequently at restaurants.It's actually really simple and easy to make at home. You don't really see cucumber stir-fries in Japan, but in China, people make them regularly during the summer.The ratio of the katakuriko flour to the shrimp is 1 scant tablespoon to 100 g. Please adjust the amount of shrimp to your liking.Devein the shrimp with a toothpick if it bothers you. For 2 servings. Recipe by Beru

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

Simply stir fry cucumber with inexpensive chicken tenders for an addictive and delicious dish with crunchy cucumber and tasty chicken.The key is to finish it off at high heat once you add the sauce ingredients. It won't be thick to start with, but the katakuriko on the chicken will gradually dissolve to create a nice smooth sweet and sour sticky sauce. For 2 servings. Recipe by FarmersK

I always stir fry squid with curry flavoring, so I went for a change.The key is to use fresh squid and not to cook thoroughly. Recipe by Poron526

#100วันบันดาลใจ 38เรามีวิธีมาแชร์ จะทำอย่างไรให้เนื้อปลาหมึกกรอบเด้งไม่หด น้ำไม่นองเวลาผัด

I cooked my two favorite ingredients, squid and Japanese leek, with oyster sauce and mayo. It turned out to be a delicious dish! Since my family loved it so much, I posted the recipe here!Scattering some shichimi spice gives the dish a grown-up flavor! It's great as an appetizer to enjoy with drinks.The key is to add everything except for the oyster sauce into the frying pan and mix lightly before heating. Recipe by Donpintan

I made a refreshing lemony stir-fry! For 2 servings. Recipe by hmaruuo

I became a monitor for Suntory's "Why not try some Ume Liquor" campaign, so I made this dish as a side dish to enjoy with drinks.When steaming, cover with a lid and keep the heat on medium.If you use regular tomatoes instead of cherry, remove the skins. Recipe by Mokobu- mama

I harvested a lot of shiitake mushrooms that I grew myself. I wanted to eat them in a tasty way, so I tried combining them with a cucumber I had in the refrigerator. This was amazingly delicious! Ingredients with different textures really go together well!By coating the cucumber with flour before cooking it, it blends better with the seasonings and retains its moisture better for a juicy finish.Add some shichimi chili pepper mix as well as the black pepper if you like. Recipe by Ponie

Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on?Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline