Preparation materials
500g fresh squid
1 bunch of celery
1/2 onion
1 tomato
1 small carrot
3 cloves of garlic
1 small piece of ginger
fish sauce, seasoning granules, oyster sauce, pepper, cooking oil
How to do
Step 1: Pre-processing squid
Clean the squid, remove the squid bag, eyes and outer skin if you want the dish to have a better color. Wash the squid with diluted salt water and a little crushed ginger to reduce the fishy smell.
Then, wash again with clean water, drain and cut into bite-sized pieces. You can gently scrape on the squid body so that when stir-frying, the squid is beautiful and easily absorbs spices.
Step 2: Pre-processing vegetables
Pick out the old part of celery, wash it, cut it into pieces. Peel onions, cut into wedges. Wash tomatoes, cut into wedges. Peel carrots, slice thinly.
Peel garlic, mince. Cut ginger into strips or crush depending on preference.
Step 3: Stir-fry ink
Heat a pan with a little cooking oil, sauté garlic and ginger until fragrant. Add squid and stir-fry quickly over high heat, season with a little seasoning, oyster sauce and pepper.
When the squid is just cooked, pour it onto a separate plate. Do not stir-fry the squid for too long because it can easily make the squid tough and release a lot of water.
Step 4: Roast vegetables
Add a little oil to the pan, add carrots, onions and tomatoes and stir-fry first. When the vegetables are just cooked, add celery and stir-fry quickly.
Add fish sauce, seasoning seeds or oyster sauce to taste. Keep the heat medium to high so that vegetables cook quickly and still retain their crispness.
Step 5: Complete the dish
Return the slightly stir-fried squid to the pan, stir well with vegetables for about 1 minute for the ingredients to blend together. Season again for the last time and then turn off the heat.
Stir-fried squid with celery should be served when still hot. The dish has eye-catching colors, crispy and sweet squid, lightly fragrant vegetables, suitable for eating with white rice in family meals.
