Best Stir Fried Squid With Celery And Red Pepper Recipes

Stir-Fried Squid with Celery and Red Pepper image

Provided by Martha Stewart

Number Of Ingredients 8

2 tablespoons vegetable oil
2 cloves garlic, minced
1 red pepper, trimmed, ribs and seeds removed, cut into 1-inch pieces
3 ribs celery, trimmed and sliced on the bias
1 pound squid, cleaned and cut into rings
1/2 cup fresh cilantro leaves
Coarse salt and freshly ground pepper
Cooked short-grain white rice, for serving

Steps:

Heat oil in a large wok or skillet over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and celery; cook, stirring, until softened, about 1 minute. Add squid and cook, stirring, until opaque, about 1 minute. Add cilantro leaves and season with salt and pepper; serve immediately with rice.

Squid and Bell Pepper Stir-Fry image

Yield Serves 4

Number Of Ingredients 13

3 tablespoons sesame seeds
1/2 large onion
2 red bell peppers
1 yellow bell pepper
2 garlic cloves
6 plum tomatoes
1 pound cleaned small squid
4 tablespoons peanut oil
1/4 cup soy sauce
3 tablespoons seasoned
2 teaspoons Asian sesame oil
Accompaniment: Cooked Rice
Garnish: fresh parsley leaves

Steps:

Toast sesame seeds until golden. Cut onion half lengthwise into thin slices. Cut bell peppers into 1-inch pieces. Mince garlic. Peel and quarter tomatoes. Seed quarters and halve lengthwise. Cut flaps and tentacles from squid sacs. Cut sacs into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings. Halve tentacles and flaps lengthwise if large. Pat squid dry with paper towels and season with salt and pepper.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add peppers and stir-fry until crisp-tender, about 5 minutes. Add garlic and stir-fry until fragrant, about 30 seconds. Add tomatoes, soy sauce, and vinegar and simmer, stirring, 1 minute. Transfer mixture to a large bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables. Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl. Return squid-vegetable mixture to wok or skillet and stir-fry until heated. Season stir-fry with salt and pepper and stir in sesame oil.
Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.