We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
- Vegetable side dishes
A simple and wholesome Chinese dish. Perfect for lunch or dinner.
10 people made this
IngredientsMakes: 4 - 6 servings
- 2 small squids, cleaned, halved, scored and cut into bite-sized pieces
- garlic salt to taste
- sesame oil to taste
- ground white pepper to taste
- 1-2 carrots, sliced
- 2 heads broccoli, cut into florets
- salt to taste
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 125ml concentrated chicken stock
- 150ml water, mixed with 1 tablespoon cornflour
- salt and white pepper to taste
- sesame oil to taste
- 1 spring onion, chopped
- 1-2 tablespoons coarsely chopped roasted peanuts
MethodPrep:15min ›Cook:25min ›Extra time:15min marinating › Ready in:55min
- Marinade the squid in garlic salt, sesame oil and ground white pepper for 15 minutes.
- Cook the carrots in boiling water for 10 minutes or until tender. Cook the broccoli in the same pot for 5 minutes. Drain, season with a little salt and transfer to a serving dish.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the squid until it turns opaque, 3-5 minutes, set on top of the cooked broccoli
- Heat the same pan with 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, 2-3 minutes. Add the onion and salt, cook until soft, 3-4 minutes.
- Stir in the chicken stock, water and cornflour and season to taste. Heat until boiled and the sauce thickens. Pour over the squid and garnish with spring onions and chopped peanuts.
See it on my blog
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
- 5 ½ cups broccoli florets
- 1 carrot, thinly sliced
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 teaspoon chicken bouillon granules, or to taste
- salt to taste
- 2 tablespoons peanut oil
Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
Bring water back to a boil in the same large pot add sliced carrot and cook for 1 minute. Drain.
Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
Heat peanut oil in a wok or large skillet over high heat saute broccoli and carrots for 2 minutes. Add cornstarch mixture cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Stir Fried Squid, Vegetables and Noodles
Roughly chop squid into bite size pieces and blanch for 1-2 minutes in a pot of boiling salted water, drain and allow to cool slightly.
Rinse snow peas and broccoli, trim snow peas, cut in half and divide broccoli into small florets. Trim mushrooms and cut into slices. Rinse bok choi and cut leaves into large pieces. Peel ginger and garlic and finely chop both. Drain baby corn.
Cook pasta according to package directions.
Heat 2 tablespoons of sesame oil in a wok. Stir-fry ginger and garlic, add snow peas and broccoli and fry for about 4 minutes while stirring. Add mushrooms, bok choi and baby corn to the wok and cook 3-4 minutes. Slide vegetables to one side of the wok, heat remaining oil, fry squid for 1-2 minutes and then mix with vegetables and season with a little cilantro and soy sauce.
To serve, arrange pasta in bowls, spread vegetables over top and season with freshly ground pepper.
Cut the broccoli into medium florets with long stems!
Here’s one thing to improve your roasted broccoli and carrots: how you cut the florets! Chopping broccoli into very small florets makes them look stubby and a little uninspiring. So we like to leave the stems long. Here’s how to cut broccoli:
- Cut off the broccoli floret right where its stem meets the larger stalk. This leaves the stem long (instead of making stubby florets).
- Separate any very large florets. Cut the base of the stem of any large florets in half, then pull the floret apart with your fingers or slice it apart. Try to make the florets as similar in size as possible.
Stir-Fried Broccoli and Carrots
To save prep time, pick up broccoli florets and a jar of grated ginger from the produce section of the supermarket.
1/3 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
Nonstick cooking spray
1 teaspoon grated fresh or bottled ginger
1 1/2 cups thinly bias-sliced carrots
1 cup broccoli florets
- For sauce, stir together the orange juice, soy sauce, and cornstarch. Set aside.
- Coat an unheated wok or large skillet with cooking spray. Preheat over medium heat. Add the ginger stir-fry for 15 seconds. Add the carrots stir-fry for 2 minutes
- Add the broccoli stir-fry about 4 minutes or until the vegetables are crisp-tender. Push vegetables from the center of the wok.
- Stir sauce add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir all ingredients to heat through.
Nutritional Information Per Serving (1/4 of recipe): calories: 50, total fat: 1g, saturated fat: 0g, cholesterol: 0mg, sodium: 174mg, carbohydrate: 10g, fiber: 3g, protein: 2g
Stir Fried Squid with Broccoli and Carrots recipe - Recipes
This stir-fry squid with broccoli recipe is supposed to duplicate the Chinese recipe I researched on the Internet. Unfortunately, we do not have rice wine on our shelf as we are not using such ingredient in our cooking. Rice wine is one of the required seasoning for this recipe. We were a bit lazy to go to the supermarket to buy one at the time. Nonetheless, having missed out one of the ingredients did not stop me from cooking this delectable dish. I replaced the rice wine with water and added cornstarch to thicken the sauce. The result was a delicious seafood-vegetable dish that is perfect for steamed rice.
So far I cannot tell the difference in taste if I had use rice wine, but I would love to test it in future. I’d like to point out though that the water is not a substitute for the rice wine in terms of taste, instead it was intended to replace the sauce that could have been produced by the rice wine.
Meanwhile, here is my recipe for the Stir-fry Squid with Broccoli.
500 g squid, fresh
500 g broccoli, cut into small florets
3 cloves garlic, minced
1 thumb-size ginger, finely sliced
1/3 cup soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
100ml water (as needed)
1. Clean fresh squid. Remove ink and peel the skin. Score lightly on one side and slice to bite-size pieces.
2. Heat oil in a pan. Sauté ginger and garlic. Be careful not to burn the garlic.
3. Add soy sauce and sugar together.
4. Stir-fry the broccoli florets in the mixture for 2minutes over high heat.
5. Add water and cornstarch. Let it simmer for 2 minutes.
6. Add squid and cook for 3-5 minutes, stirring constantly.
7. Do not overcook the squid as it will turn out to be gummy.
8. Serve hot with steamed rice.
Recipe Squid Diary
1. Crumb together flour and butter for the pie base. Add in eggs, sugar and one tablespoon cold water. Knead to make smooth dough.
2. Roll out the dough and use it to line an 8 inch pie tin. Prick the base and fill it with baking beans. Refrigerate it for half an hour.
3. Preheat oven to 200C and bake the pastry for 10 minutes.
4. Heat the syrup and butter until the sugar dissolves.
5. Let it cool and add in eggs and vanilla essence. Stir the pecan nuts.
6. Pour the mix into the pastry and bake it for 40 minutes. Serve with vanilla ice-cream or cream of your choice.
Have a blast with pecan pie recipes.
Mushroom Soup Recipe
Mushroom soup recipes is truly a great recipe. It is delicious and great to taste. It’s easy to make mushroom soup recipe so try it yourself.
250g / 8ozs mushrooms finely chopped
50g / 2ozs of butter
25g / 1oz plain flour
600mls / 1pt of milk
salt and pepper
150mls / 1/4 pt chicken stock
150mls / 1/4 pt single cream
2 egg yolks
1. Melt butter in a saucepan. Remove from heat and stir in flour.
2. Heat it again. Remove it from the heat and add milk gradually stirring continuously.
3. Toss in mushrooms, season and stock.
4. Stir well and bring to a boil and cook for 15 minutes.
5. Mix in cream and yolks and stir into the hot soup.
6. Serve hot.
Chicken Soup Recipe
Chicken is great as to any recipe, and chicken soup recipes is nevertheless one of the best recipe. So try chicken soup and savor its delicious taste!
3 1/2 lbs. chicken, quartered
3 ribs celery
2 medium onions
5 medium carrots
3 fresh sprigs parsley
2 fresh sprigs thyme
16 cups cold water (4 quarts)
6 oz. linguini
1. Wash chicken in cold water and put all the ingredients, except the linguini, in a 2-quart pot.
2. Cover and bring to a boil on high heat and skim off impurities and foam that rises.
3. Reduce heat to low and simmer gently, uncovered, for 2 hours.
4. Skim the impurities that develop on top 2to 3 more times.
5. Let soup cool for an hour and season with salt and pepper. Strain and set aside the liquid.
6. Discard celery, onion and herbs. Set aside chicken and carrots.
7. When chicken is cool, remove the meat from bones and discard skin and bones.
8. Cut chicken into bite sized pieces and slice carrots.
9. Place the chicken and carrots in the liquid stock and cover it with a plastic wrap against the liquid. Refrigerate overnight.
10. Skim off. Break the linguini in half and let it cool.
11. Bring soup to a boil and toss in the linguini. Let it simmer for 5 minutes. Serve.
Have a wonderful day ahead with chicken soup recipe.
Beef and Broccoli Recipe
Beef are always delicious and once you try beef and broccoli recipes, you will surely love it more. Enjoy beef and broccoli with your family and friends.
1 tsp Garlic powder
1 tsp Salt
2 Tbsp. Plus
2 tsp Cornstarch
1 lb Beef tenderloin, cut into 1-1/2" cubes
1 bn broccoli
3/4 c. Veg. oil
2/3 c. Chicken stock (see wonton soup recipe)
2 Tbsp. Soy sauce
2 dsh Tabasco sauce
2 x Large eggs
1. Mix in a huge bowl the garlic powder together with the salt, 2 tablespoon cornstarch and large eggs. Stir the beef and coating it thoroughly. Marinate it for 5 minutes.
2. Separate broccoli into florets leaving the sections of the stalk attached. Cook for 3 minutes in a lightly salted boiling water. Remove and keep warm.
3. Heat a skillet and add vegetable oil. Cook the beef for one minute of when it turns brown, with constant stirring.
4. Drain the vegetable oil and add the chicken stock, soy sauce and Tabasco sauce. Heat the skillet again.
5. For the sauce, dissolve the cornstarch left in cool water about one teaspoon. Stir it into the beef mix.
6. Place the beef in the center of a serving plate and place broccoli on the surroundings.
7. Serve warm.
Chicken Fried Rice Recipe
To make a wonderful meal, try chicken fried rice recipes and see how delicious it is. It’s easy to make chicken fried rice recipes so try it now.
1 lb Chicken breast
1/2 tsp. Cornstarch
1 tsp. Salt
1 tsp. White pepper
1 Cup Bean sprouts
5 Tbsp.sp. Vegetable oil
2 Eggs, slightly beaten
2 1/2 oz Sliced mushrooms
3 c White rice
2 Tbsp. Soy sauce
2 Green onions with tops
1. Remove skin and bones of the chicken breast and cut it into one-fourth pieces.
2. Toss chicken cornstarch and half salt and dash white pepper.
3. Heat wok and add one teaspoon oil and coat the sides. Add in eggs and stir until thickened. Remove eggs from wok.
4. Heat the wok again and add two tablespoon oil. Coat the sides and add the chicken. Stir fry until chicken turns white.
5. Add bean sprouts, mushroom and one half teaspoon salt. Stir fry for one minute and remove from wok. Drain.
6. Heat wok and add two tablespoon oil. Coat the sides and add in rice. Stir fry for one minute and stir soy sauce and a dash of white pepper.
7. Add the eggs, chicken mixture, green onions with green tops, chopped. Stir for 30 seconds.
Chicken Cordon Bleu Recipe
Chicken cordon bleu is best for everyone and for any event. To make occasions more memorable, then try chicken cordon bleu recipes!
700g chicken breast fillets (approx 3-4)
salt & pepper to taste
3 slices of ham cut in to semi circles
50g swiss cheese cut in to 6 pieces
1 fresh bread roll (white, wholemeal, any kind you like) split in half toasted
1/4 cup parmesan cheese
2-3 tsp dried thyme leaves
olive oil spray
1. Preheat oven to 180 degrees and prepare chicken by processing in a food processor to make into chicken mince.
2. Season with salt and white pepper and divide mixture into 4 balls.
3. Prepare filling by wrapping once piece of cheese in a semi circle of ham. Add a piece of cheese to each side of the ham and wrap with another piece or ham around it.
4. Wrap one more piece of ham around the stack and cut into half. Repeat process with the remaining ham and cheese until you make 4 stacks.
5. Prepare the crumbs by tearing toasted bread roll into pieces. Add in parmesan and herbs until crumbed.
6. Assemble it by flattening one ball of chicken mince and placing one stack of ham and cheese in the center. Wrap it up with mince shaping into a ball.
7. Roll in the breadcrumbs and place it on a glass roasting dish. Repeat process with the remaining balls.
8. Spray the balls with olive oil spray. Bake into oven for about 35 – 45 minutes or juice has run out.
Enjoy chicken cordon bleu recipe and have a wonderful day!
Pumpkin Cake Recipe
Have a wonderful time eating pumpkin cake with friends and family. Pumpkin cake recipes is good for everyone!
1 box butter recipe yellow cake mix
1 (16 ounce) can pumpkin or pumpkin pie filling
1/4 cup Wesson oil
1/4 cup water
3/4 cup granulated sugar
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1. Preheat oven to 325 degrees and pour all the ingredients in a mixing bowl.
2. Blend all the ingredients using an electric mixer on low speed until moistened.
3. Mix for another two minutes on medium speed.
4. Pour into the greased and floured Bundt or tube cake pan. Bake for 45 to 60 minutes.
5. Cool completely before removing from pan.
Spicy Korean Squid and Fried Tofu Stir Fry with Gochujang
Here is a super tasty and spicy stir-fry sauce made up of a Korean chili paste condiment known as gochujang. Gochujang is a Korean fermented red chili paste, mixed with soybeans, glutinous rice powder and salt. It has a spicy and sweet flavor that goes great with stir-fries, soups, marinades and stews.
Luckily for us, gochujang is increasingly gaining popularity. You can find it just about anywhere, like sriracha sauce nowadays. Just look in the Asian section at your local grocery store or click here to get it online. If you don’t use all of the gochujang, have no fear. The condiment keeps well in the fridge. I have a large tub of gochujang that’s been sitting in the fridge for over 6 months and still going strong! Just remember to store it in the fridge after opening to preserve freshness and that vibrant red spicy color.
Gochujang stir-fry is a quick way to get that Korean street-food flavor. Use it in a stir fry with chicken, beef, tofu or seafood and with whatever vegetables you have on hand (squash, broccoli, carrots, asparagus, etc). The combinations are endless.
Korean Spicy Squid and Fried Tofu Stir Fry
In today’s recipe I’m tossing my gochujang stir-fry sauce with fried tofu and squid. The squid I’m using in this particular recipes comes frozen. They are already prepped, scored and precooked. These frozen and already prepped squid are not my first choice because its texture is compromised being already processed. However, I always have a bag or two in my freezer for emergency dinners when I’m short on time or just feeling lazy.
Broccoli is an excellent green vegetable, which is rich in iron, folic acid, fibre and vitamin C, K. On the other hand, c arrots are a good source of beta-carotene, fiber, weight loss friendly food with lower cholesterol levels and gives improved eye health.
Carrots are a great source of beta carotene, Vitamin K, folate, vitamin A & anti-oxidants (info from internet).
Most importantly, both broccoli & carrots are quite low in carbs. Hence adding this, ‘Broccoli Carrot stir fry’ into my Low Calories recipes collection⇒ Weight Loss Food / Low Carb Recipes
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Curry Recipes Collection⇒ Curry / Koora / Stir Fry
Follow me on⇒ Facebook / Pinterest / YouTube / Instagram
- Broccoli – 1 head (medium size)
- Carrots – 4 (medium size)
- Coriander – 3 twigs
- Lemon Juice – 1 tablespoon
- Cooking Oil – 3 tablespoons
- Water – ½ cup
- Sesame seeds – 3 to 4 tablespoons
- Salt – 1½ teaspoons
- Dry Red Chilli Flakes – 1½ teaspoon
Ingredients for Tempering :
- Jeera / Cumin Seeds – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Mustard Seeds / Aavalu – ½ teaspoon
- Dry Red Chillies / Fresh Green Chillies – 3
- Chopped Garlic – 1 tablespoon (optional)
Garlic Broccoli Stir Fry
This is a very basic and healthy Cantonese garlic broccoli stir-fry, almost popular in every Cantonese restaurant.
Though broccoli is not a native ingredient in China, it obtains a high popularity in the past decades. It is healthy, easy to prepare and almost all purpose in stir-fry dishes. Before moving to Guangdong province, I have no likes for broccoli. After the first bite of this garlic broccoli in a small street restaurant 5 years ago, I fell in love with it and brought this idea to my daily cooking plan.
Though this is quite simple but there are still some tips deserving discussion.
Whether blanch the broccoli firstly or not?
I understand that blanching vegetables is not a popular cooking method but I still highly recommend it. Blanching process can shorten the stir-frying process and keep the broccoli crunchy and light green.
Whether oyster sauce is necessary?
Theoretically oyster sauce is not necessary. Garlic, oil and salt can bring enough flavors. But oyster sauce can give this dish a faint sweet and seafood taste. If you are on a vegan diet, you can mix light soy sauce with sugar and use that as a substitute.