Squid and colorful vegetables with mushroom sauce
How to make it
1
Add 1 teaspoon of salt to boiling water and boil the roughly sliced bamboo shoots, paprika and asparagus for 2-3 minutes. After that, drain the water.
2
Heat 2 tablespoons of salad oil in a frying pan and fry the seasoned squid. When the squid is cooked, drain the oil.
3
Heat the scallion oil in a frying pan again and fry the ginger and white scallions. When the aroma is on the rise, add the shiitake mushrooms and mix well.
4
When the sauce from [3] starts to bubble up, add the boiled vegetables and squid that have been poured through oil and fry over high heat.
5
To finish off, thicken it with water-soluble potato starch and pour in the persimmon oil to finish.
Ingredients for 2 people
-
- bamboo shoots
- 30g
-
- Three colors of paprika
- 30g
-
- asparagus
- 30g
-
- salt
- 1 tsp
-
- Salad oil
- 2 tbsp
-
- Squid (seasoned)
- 100g
-
- Scallion oil
- 1 tablespoon
-
- Thinly sliced ginger
- Small amount
-
- Thinly sliced white leeks
- Small amount
-
- Thinly sliced shiitake mushrooms
- 30g
-
[A]
- Mushroom sauce
- 2 tbsp
-
- Chinese soup
- 1 tablespoon
-
- Oyster sauce
- 1/3 tsp
-
- soy sauce
- 1/3 tsp
-
- Perfume
- 1 tsp
