Squid with Vegetables

Ingredients

• 400 g squid tubes
• 200 g Sugar snap peas
• 400 g green bell pepper strips
• 2 tbsp sesame oil
• 3 cloves garlic (chopped)
• 2 tsp ginger (chopped)
• 4 tbsp soy sauce
• 6 tbsp oyster sauce (Asian store)
• 4 tbsp rice wine
• 125 ml chicken broth
• 1.5 tbsp cornstarch

Instructions

1. 1.

   Wash the squid tubes, pat dry and cut lengthwise into thin strips, then blanch briefly in boiling water, drain in a sieve and let rest.

2. 2.

   Wash and trim the sugar snap peas. Cut the bell pepper lengthwise in half, remove stem and seeds, and slice into thin strips.

3. 3.

   Heat sesame oil in a wok or large pan, quickly sauté garlic and ginger, add sugar snap peas and bell pepper strips and cook for about 1-2 minutes. Pour in soy sauce, oyster sauce, rice wine and chicken broth, let simmer for 1 minute. Whisk cornstarch with some cold water until smooth, stir into the sauce, bring to a boil and thicken. Add squid strips, mix well, bring to a boil again, adjust seasoning and serve over basmati rice.