Stir Fried Squids with Pickled Vegetable and
Preserved Olives 酸菜爦角炒魷魚

Stir Fried Squids with Pickled Vegetable and Preserved Olives 酸菜爦角炒魷魚Stir Fried Squids with Pickled Vegetable and Preserved Olives 酸菜爦角炒魷魚

Ingredients:

For squids

  • 3 medium size squids, about 1 lb (0.5 kg);
  • 12 oz(375 g) pickled vegetable;
  • 1/4 cup preserved olive triangles;
  • 3 teaspoons vegetable oil;
  • 1 teaspoon finely minced ginger;
  • 1 teaspoon finely minced garlic;
  • 1 teaspoon cane sugar, adjust to taste.

For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/2 teaspoon cane sugar;
  • 1/4 cup (60 ml) water;
  • 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce.

Recipe:

Serving for 2

  1. Clean, score (the inside of squids) and cut squids;
  2. Wrap in paper towel to dry;
  3. Put back in refrigrator to avoid spoiling;
  4. Soak preserved olives for 15 minutes, cut to smaller pieces;
  5. Cut pickled vegetable to about 2” long;
  6. Soak in water for at least 1/2 hour;
  7. Drain water and place in sauté pan/wok to dry;
  8. Add 1 teaspoon vegetable oil and sauté over medium high heat;
  9. Sprinkle sugar, take it out and set aside;
  10. Add 1 teaspoon vegetable oil and sauté squids;
  11. Stir in preserved olive triangles;
  12. Add 1 tablespoon water from soaking preserved olive triangles;
  13. Cover for 1 minute until squids start to roil up;
  14. Add thickening sauce;
  15. It is done when it comes back to a boil;
  16. Add pickled vegetable and mix;
  17. Serve hot with rice.

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