Friday, October 15, 2010

Vegetables and Squid

I was chatting with my mom the other day, and she told me that looking at the galette made her hungry but she can't make it, because they're going through a period of vegetarian diet.  Sorry mommy...  But here's something to make up for it? :D

This was actually an adaptation of a recipe my mommy gave me - tri-colored capcicums and seafood (will post this up another day).

1- Instead of squid, just use vegetarian squid or any time of vegetarian gluten ingredients.
2- Instead of chicken broth or chicken granules, feel free to reach for vegetarian broth. 

Vegetables and Squid

4 baby bok choy (xiao bai cai), quartered
8-10 baby carrots, halved
1 small capcicum (bell pepper, or any red pepper of choice)
1 cup carved squid (or vegetarian gluten of choice)
1 clove garlic, finely minced (omit if your diet doesn't allow)
1 tbsp dark vinegar
1 tbsp shao xing wine
1 tbsp corn starch/tapioca flour
4+4 tbsp water
2 tbsp oil
sugar to taste
salt and pepper to taste

Wash and prepare bok choy and baby carrots as instructed above.
Arrange bok choy and carrots onto a plate and steam on medium low heat for about 10-minutes or until vegetables slightly softened.
Remove from heat but keep the plate of vegetables in the pot of hot water to keep it warm.
Mix cornstarch with 4 tbsp of water and set aside for later use.
Heat a pan at medium-high heat with oil.
When the oil is hot, saute garlic until fragrant and immediately add capcicum and squid.
Stir fry for about a minute and add 4 tbsp of water, vinegar, salt, pepper, sugar, and shao xing wine.
Stir fry for another minute or so, and taste the sauce, then adjust to your own liking.
Then stir in the cornstarch mixture until the sauce is thickened.
Remove the plate from the steaming pot and dish out the squid into the center of the plate.
Spoon some sauce over the bok choy.
Dish is ready to serve.

Good luck and have fun changing it up to your needs/liking.