serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
A Ten In Ten
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 200 g squid tubes
- 3 tbsp vegetable oil
- 6 celery stalks, peeled and thinly sliced on an angle
- 2 thick slices ginger, bruised
- 2 garlic cloves, roughly chopped
- 1 large red chilli, seeds removed and cut into diamond shapes
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 large pinch of sugar
- 1 tbsp Shaoxing wine
- 1 tsp cornflour mixed with ¼ cup water
Instructions
- Score the squid and slice into 5 cm squares.
- Heat a wok over high heat until very hot, then add 2 tablespoons oil. Add the celery and toss for 2 minutes or until the celery is barely cooked. Remove from the wok.
- Add another tablespoon of oil, add the ginger and toss for 1 minute or until fragrant. Add the squid and cook for 2 minutes or until the squid is nearly cooked. Add the garlic and chilli and toss to combine. Return the celery to the wok and add the oyster sauce, soy sauce, sugar and wine and toss to combine well.
- Add a little of the cornflour mixture, tossing until the dish thickens. Add a little more of the cornflour mixture if the sauce looks too thin. Transfer to a plate and serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
A Ten In Ten
