Hong Kong Style Stir Fried Squid And Chinese Broccoli
What You Will Need
Ingredients
- 2 cloves of garlic
- 1 large fresh red chilli
- 1-2 stalks Chinese broccoli (gai lan), alternatively use Tenderstem broccoli
- 150g beansprouts
- 150g cleaned baby squid
- ½ tbsp cornflour (cornstarch)
- 1 tbsp vegetable oil
Sauce Mix
- ½ tsp Lee Kum Kee Chiu Chow Chilli Oil
- 1 tbsp Lee Kum Kee Premium Light Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- ½ tbsp Lee Kum Kee Hoisin Sauce
- 1 tsp Pure Sesame Oil
- 1 tsp rice vinegar
- 1 tsp caster sugar
- 100ml vegetable stock
Made with
Lee Kum Kee products
How to make it
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Prep your ingredients - finely slice the garlic and finely chop the red chilli, dice the Chinese broccoli (gai lan), removed the flowers and set aside separately. Wash your beansprouts then blanch them in boiling water in a wok for 3 minutes.
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Drain in a sieve, then put them into a bowl of cold water to stop them overcooking. Slice the squid open and lightly score the squid bodies on the inside diagonally, then cut them into rough chunks, place them in a small bowl or ramekin and mix with the cornflour (cornstarch). Mix together all the sauce ingredients in a small bowl.
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Now build your wok clock: place the garlic at 12 o’clock on the plate, followed by the red chilli, squid, blanched beansprouts, gai lan and finally the sauce.
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Heat the vegetable oil in a wok to a medium heat. When smoking hot, add the garlic and stir-fry until golden brown, then add the red chilli and turn the heat up to high. Once smoking hot again, add the squid and sear, turning everything over once or twice to combine the flavours. Keeping the wok on a high heat, add the beansprouts and gai lan, stirring continuously.
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After about 30 seconds, stop stirring and allow the wok to heat up even more. Once smoking hot again, pour the sauce into the wok and bring to a vigorous boil. Stir-fry for a further minute, and serve.