CALA­MARI STIR FRY

Sunday Times - - Food & Drink -

SERVES 4 AS A STARTER.

PREP: 10 MIN­UTES + STAND­ING COOK­ING: 10 MIN­UTES

450g cala­mari tubes, trimmed, scored and cut into 3cm pieces ¼ cup (50g) gochu­jang (Korean hot pep­per paste, avail­able from Asian gro­cers)

15ml (1 tbsp) Korean red pep­per pow­der

15ml (1 tbsp) grated gin­ger

30ml (2 tbsp) soy sauce

15ml (1 tbsp) caster sugar

15ml (1 tbsp) se­same oil

2.5ml (½ tsp) ground black pep­per

Vegetable oil to stir-fry

1 small onion, thickly sliced,

4 cloves gar­lic, finely sliced

3 heads broc­col­ini, trimmed and washed

2 small red radish, finely sliced

Place cala­mari, gochu­jang, pep­per pow­der, gin­ger, soy, sugar, se­same oil and black pep­per in a bowl and mix well. Re­frig­er­ate at least 2 hours. Heat a lit­tle vegetable oil in a wok over high heat. Add onion and gar­lic and stir-fry for i minute, toss­ing con­tin­u­ously. Add broc­col­ini and stir-fry a fur­ther 1-2 min­utes. Trans­fer to a bowl and keep warm. Add a lit­tle more vegetable oil to the wok and stir-fry cala­mari in batches for 1-2 min­utes or un­til just cooked. Add to onions and toss to com­bine. Serve in bowls, gar­nished with radish.

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