Ingredients:
Calamari Onion Chilli Ginger Spring Onion Chinese Broccoli (or standard) Mushrooms (field or straw or Chinese – you will need to soak these) String beans (or snow peas) Corn Spears Sesame Oil Oyster Sauce Soy Sauce Chicken Stock Cornflour (must be – no other flour will do) Jasmine rice
Put your Jasmine rice in the rice cooker and hit the “cook” button. (This is the hardest part of this recipe).
Put a tablespoon of chicken stock and a teaspoon of cornflour in a mug. Fill with boiling water and stir rapidly with a fork so no lumps are left. Set aside.
Cut Calamari into squares and score each one in diamond pattern (ie diagonal cuts). Score one side only.
Chop onion finely, chop some chillis, slice ginger thinly. Heat sesame oil in pan. Add onion, chilli, ginger. Add calamari soon afterwards (30 secs). Stir fry until semi cooked. Remove from wok and set aside in a bowl.
Heat wok again and add two tablespoons of sunflower oil (canola or vegetable will do too). Add thicker or harder vegetables: Spring onion, broccoli stems, beans (if using snow peas, add later). Stir fry. Add a bit of water (30ml). This will soon steam up which should give your veges a nice colour. Add soft veges. Ie Brocolli leaves/tops, mushrooms, corn spears. Add some generous dollops of oyster sauce and some splashes of soy. Put calamari back in and heat through. Now add chicken and cornflour stock. This will thicken quite rapidly. Remove from heat and serve immediately over rice.
There are many variations to this recipe. Try fish, cray, chicken, beef as well as different veges and tofu.
Let me know what you think.
_________________ RIDE THE BULL!!!!!
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