Yen Can Cook ~ Squid & Celery Stir Fry

There’s something undeniably comforting about a quick stir-fry — especially one that brings together the ocean’s freshness and garden crispness in one sizzling wok.

Today’s stir fry recipe featuring tender squid and crunchy celery and sweet peas, which is a classic dish in many Asian households, loved for its clean flavor and light texture. It’s quick enough for a weeknight dinner, yet elegant enough to serve when guests drop by.

Check out another squid recipe HERE & HERE.

Ingredients (Serve: 3-4)

1 medium sized squid (about 450-500g), cleaned and cut into bite-size rings 

4 stalks celery, sliced diagonally

6-7 sweet peas, pull and discard the strings at the sides of the sweet peas

1/2 packet of Shimeji, trim the root and separated into individual stalks

3 cloves garlic, sliced

1/4 thumb-sized ginger, sliced

1 tablespoon Chinese cooking wine 

Salt to taste

Cooking oil

Sauce

1.5 tablespoons soy sauce

1 tablespoon oyster sauce

A pinch of pepper 

20ml water

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Step 1: Bring a pot water to a boil then scald the squid in boiling water for 10 seconds or until the squid turns opaque. Drained from hot water immediately, pat dry with paper towel. Set aside.

Step 2: In a bowl, add in the all the ingredients of sauce, mix to combined.

Step 3: Heat cooking oil in a wok, sauté ginger and garlic until fragrant.

Step 4: Toss in the celery and sweet peas, stir fry over high heat for 1–2 minutes until slightly softened but still crunchy.

Step 5: Return the scalded squid (Step 1) and Shimeji mushrooms to the wok, splash in Chinese cooking wine and stir-fry quickly.

Step 6: Pour in the sauce mixture (Step 2), toss to coat everything evenly and cook for another 30 seconds.

Step 7: Add salt to taste and serve.

HAPPY COOKING!  #stayhealthy #staysafe

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