Stir-fried squid in lemon ginger sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Squid |
| 2 | Cm piece fresh ginger, peel | |
| 2 | teaspoons | Oil |
| 2 | teaspoons | Cornflour |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Lemon juice |
| 3 | mediums | Zucchini (450g), sliced |
| 250 | grams | Mushrooms, sliced |
| 1 | small | Chicken stock cube, crumbled |
| 1 | tablespoon | Light soya sauce |
| ½ | cup | Water |
Directions
SAUCE
Hold squid with one hand, hold head and pull gently with other hand.
Head and inside of body of squid will come away in a complete piece.
Remove bone which will be found at open end of squid: it looks like a long piece of plastic. Clean squid under cold water, then rub outer skin. Cut squid evenly into rings.
Cut ginger into wafer-thin slices, then cut into fine shreds. Drop squid into saucepan of boiling water, boil 10 seconds, drain immediately. Heat oil in wok or frying pan, add zucchini, stir-fry 2 mins, add ginger, squid and mushrooms, stir-fry 2 mins. Add sauce; stir constantly until mixture boils and thickens.
Sauce:
Blend cornflour and sugar in small bowl with lemon juice, stir in remaining ingredients.
* Approx 840 kJ (200 cal) per serve * Posted by : Sue Rykmans.
Submitted By JOELL ABBOTT On 10-10-94