Stir Fried Squid With Celery And Red Pepper Recipes

STIR-FRIED SQUID WITH CELERY AND RED PEPPER

Steps:

• Heat oil in a large wok or skillet over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and celery; cook, stirring, until softened, about 1 minute. Add squid and cook, stirring, until opaque, about 1 minute. Add cilantro leaves and season with salt and pepper; serve immediately with rice.

STIR-FRIED SQUID WITH CHINESE VEGETABLES

Steps:

• Clean the squid according to the instructions above and pat dry with paper towels. Set aside.
• Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions. Add the snow peas and cabbage and stir-fry for two to three minutes. Empty onto a heated serving dish.
• Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes. Season to taste, remove and place on top of the vegetables. Serve immediately.

FRIED SQUID WITH RED PEPPER MAYONNAISE

Steps:

• Make the mayonnaise. Tear the ancho chili into strips and soak it in half a cup of hot water for 20 minutes. Meanwhile, preheat broiler. Cut the pepper in quarters or eighths and remove the seeds. Place the pepper strips skin side up on a broiling rack. Broil until the skin becomes charred. Place the strips in a sealed paper bag for a couple of minutes, then peel off the skin.
• Combine the chili, pepper strips, lemon juice and enough chili soaking liquid to make a smooth puree in the food processor. Blend until smooth.
• Either make the mayonnaise by hand, first beating the egg yolk with a fork, then adding the peanut and olive oils little by little and beating them in until you have a smooth emulsion. Or make the mayonnaise in a food processor. Stir in the pepper puree and correct the seasoning. Place in a small bowl.
• Heat enough peanut or vegetable oil to come about an inch up the sides of the pan. Lightly dredge the squid in seasoned flour and fry quickly, for a couple of minutes on each side, turning once and removing with a slotted spoon to drain on paper towels. Do not crowd the pan. Fry in batches, if necessary. Serve immediately with the mayonnaise on the side.

SQUID AND BELL PEPPER STIR-FRY

Steps:

• Toast sesame seeds until golden. Cut onion half lengthwise into thin slices. Cut bell peppers into 1-inch pieces. Mince garlic. Peel and quarter tomatoes. Seed quarters and halve lengthwise. Cut flaps and tentacles from squid sacs. Cut sacs into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings. Halve tentacles and flaps lengthwise if large. Pat squid dry with paper towels and season with salt and pepper.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add peppers and stir-fry until crisp-tender, about 5 minutes. Add garlic and stir-fry until fragrant, about 30 seconds. Add tomatoes, soy sauce, and vinegar and simmer, stirring, 1 minute. Transfer mixture to a large bowl.
• Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables. Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl. Return squid-vegetable mixture to wok or skillet and stir-fry until heated. Season stir-fry with salt and pepper and stir in sesame oil.
• Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.