- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 whole squid, cleaned
- 2 tbsp (40 ml) vegetable oil
- 2 cm x 3 cm piece ginger, peeled and thinly julienned
- 2 leeks, thinly julienned
- 1 tbsp concentrated chicken stock
- Salt, to season
- A pinch of sugar
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch mixed with ¼ cup water
- ½ tsp Chinese red vinegar
Instructions
- Use a sharp knife to score the squid, then slice into ½ cm strips, including the legs.
- Heat the oil in a large wok or frying pan over high heat. Once very hot, add the squid and ginger and stir-fry for 1 minute. Add the leeks and stir-fry for 1 minute further, until they begin to wilt.
- Add the stock, a generous pinch of salt, sugar, wine and toss well to combine. Add a little of the cornstarch slurry, tossing until the sauce thickens.
- Transfer the stir-fried squid with ginger to a large serving plate and drizzle with the red vinegar to serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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