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Spicy Braised Squid with Bok Choy

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Seafood

    • 1 squid (200g)

  • Vegetables

    • 100g bok choy
    • 50g shimeji mushrooms
    • 1/2 piece minced ginger

  • Condiments

    • 1/2 tsp doubanjiang
    • 1 tbsp sesame oil

  • Seasonings

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1 tsp sugar
    • 1 tbsp soy sauce
    • 150ml water

  • Thickening Agent

    • 1 tbsp cornstarch
    • 1 tbsp water

PASOS

1

Cut bok choy into stems and leaves. Slice leaves into 4cm pieces and stems into 6 vertical strips. Trim and separate shimeji mushrooms. Mince ginger.

2

Clean squid by removing innards, cartilage, and beak. Wash thoroughly. Slice body into 1cm strips and cut tentacles into even lengths.

3

Heat sesame oil in a pot and sauté ginger until fragrant. Add squid and cook until color changes. Stir in doubanjiang and cook for 1 minute.

4

Add bok choy stems and shimeji mushrooms, cooking until mushrooms soften. Stir in bok choy leaves and mix briefly.

5

Pour in seasoning mixture and bring to a boil. Cover and simmer on low heat for 3 minutes. Add cornstarch slurry and stir until thickened.

NUTRIENTES

Por 1 porción

🔥

220

Calorías

  • 18g
    Proteína
  • 12g
    Carbohidratos
  • 8g
    Grasas

💡 Consejos

Use fresh squid for optimal flavor and texture.Adjust doubanjiang quantity based on spice preference.Serve with steamed rice for a complete meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.