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Stir-fried Squid and Cabbage with Salted Kombu

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Seafood

    • 🦑 200g sliced squid

  • Vegetables

    • 🥬 200g cabbage
    • 🥔 1 medium potato (150g)
    • 🍄 1 large king oyster mushroom (80g)

  • Oils

    • 1 tsp salad oil
    • 1 tsp sesame oil
    • 1/2 tbsp salad oil for squid

  • Spices

    • Pinch of sliced red chili

  • Seasonings

    • 1 tbsp sake
    • 2 tsp soy sauce
    • 10g salted kombu

PASSI

1

Peel and slice the potato into thin strips. Cut the cabbage and king oyster mushroom into bite-sized pieces.

2

Heat 1 tsp salad oil in a pan and stir-fry the potato strips until slightly softened.

3

Add the cabbage, king oyster mushroom, and red chili to the pan. Stir-fry for 2–3 minutes.

4

In a separate pan, heat 1/2 tbsp salad oil and cook the sliced squid until tender.

5

Combine the squid with the vegetables in the main pan. Add sake, soy sauce, and salted kombu. Stir well to coat evenly.

6

Drizzle sesame oil over the dish and stir for an additional 30 seconds. Serve hot.

NUTRIENTI

Per 1 porzione

🔥

180

Calorie

  • 15g
    Proteine
  • 20g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Use fresh squid for better flavor and texture.You can substitute king oyster mushrooms with regular button mushrooms if unavailable.Serve with steamed rice for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.