Chingensai and Squid Namul-style
Coût $8, économiser $7
Source: Recommended by CookPal
- 15 Min
- 2 Portions
- $8
Chingensai and Squid Namul-style
Coût $8, économiser $7
Source: Recommended by CookPal
- 15 Min
- 2 Portions
- $8
INGRÉDIENTS
Seafood
- 🦑 150g sashimi-grade squid
Vegetables
- 100g chingensai (bok choy)
- 150g nagaimo (Japanese yam)
Seasoning
- 💧 1 tbsp water
- 1 tbsp soy sauce
- 🧄 1/3 tsp grated garlic
- Pinch of chili powder
- 1 tbsp sesame oil
ÉTAPES
Separate the bok choy leaves from the stems. Cut the stems into 2cm pieces and the leaves into 3cm pieces. Slice the nagaimo into thin strips.
Place bok choy and water in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3 minutes. Drain excess water.
Mix the seasoning ingredients (soy sauce, garlic, chili powder, sesame oil) in a bowl. Add the bok choy, squid, and nagaimo, and toss to combine.
NUTRIMENTS
Par portion🔥
120
Calories
- 15gProtéines
- 10gGlucides
- 5gGraisses
💡 Astuces
You can substitute squid with shrimp or octopus for variation.Serve immediately for the best texture and flavor.Pair with steamed rice for a complete meal.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.