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🍽️ Squid Strips with Colorful Vegetables

261 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Clean the squid tubes thoroughly.
2. 2. Pat the squid dry with a kitchen towel.
3. 3. Cut the squid into thin strips.
4. 4. Bring water in a pot to a boil.
5. 5. Briefly put the squid strips into the boiling water (this is called blanching).
6. 6. Remove the squid from the water.
7. 7. Let the squid drain in a sieve.
8. 8. Wash the sugar snap peas.
9. 9. Halve the bell peppers lengthwise.
10. 10. Remove the seeds and stem from the bell pepper.
11. 11. Cut the bell pepper into thin strips.
12. 12. Heat the sesame oil in a wok or a large pan.
13. 13. Sauté the garlic and ginger briefly.
14. 14. Add the sugar snap peas and the bell pepper strips to the pan.
15. 15. Continue to fry the vegetables for about 1 to 2 minutes.
16. 16. Add the soy sauce, the oyster sauce, the rice wine, and the chicken broth.
17. 17. Let the mixture simmer for about 1 minute.
18. 18. Stir the starch with a little cold water until smooth.
19. 19. Stir the starch mixture into the pan mixture.
20. 20. Bring the sauce to a boil until it thickens.
21. 21. Add the squid strips to the pan.
22. 22. Mix everything well together.
23. 23. Let the dish come to a boil once briefly.
24. 24. Season the dish to taste.
25. 25. Serve the squid with basmati rice.

Nutrition per serving

• kcal: 261
• Protein: 24 g · Fett/Fat: 9 g · Carbs: 18 g