Best Stir Fried Squid With Herbs And Spinach Recipes

STIR-FRIED SQUID WITH CHINESE VEGETABLES

Steps:

• Clean the squid according to the instructions above and pat dry with paper towels. Set aside.
• Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions. Add the snow peas and cabbage and stir-fry for two to three minutes. Empty onto a heated serving dish.
• Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes. Season to taste, remove and place on top of the vegetables. Serve immediately.

SPICY STIR FRIED SQUID (OJINGEO-BOKKEUM)

Steps:

• Combine the potato starch and ¼ cup water in a small bowl and mix well.
• Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.
• Heat up a pan over medium high heat. Add the vegetable oil and stir-fry the onion, carrot, green onion, and green chili pepper for about 7 to 8 minutes until the green onions are wilted and the onion is a little translucent. Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque. Mix in the slurry and cook for 30 seconds.
• Serve right away as a side dish for rice.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS

Steps:

• To make the calamari:
• Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
• To make the sauce:
• Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
• Deliciouso!

STIR FRIED SQUID WITH HERBS AND SPINACH

Steps:

• In a deep frying pan or, preferably, a wok, heat the olive and sesame oil.
• Add the mustard seeds and cook until they start popping.
• Add garlic and ginger and continue cooking for 30 seconds.
• Toss in the squid rings and stir fry for 2 minutes on medium to high heat.
• Stir in the capsicum and spring onions and cook for one minute.
• Add the snow peas and washed spinach and cook for a further minute, or until the snow peas soften slightly.
• Sprinkle lemon juice over the stir fry, add basil and parsley and mix well.
• Serve immediately.

FIVE-SPICE CRISP-FRIED SQUID

Steps:

• Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
• Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
• In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
• Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
• Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.

STIR-FRIED SESAME SHRIMP AND SPINACH

Steps:

• Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
• Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
• Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

SQUID STUFFED WITH SPINACH AND HERBS

Steps:

• Prepare squid: remove intestine, eyes and the jelly bone from squid. Rinse well and cut of the tentacles.
• Clean rinse and chop spinach.
• Heat olive oil in a pan and sauté onion and tentacles for 10 to 15 minutes.
• Add spinach and hers and sauté for other 10 minutes.
• Turn off heat and stir in rice, salt and pepper.
• Stuff the squid taking care not to overfill them and place in a baking tin.
• Heat olive oil and sauté onion and garlic.
• Add remaining ingredients and cook for 5-10 minutes.
• Pour the sauce over the squid and bake at 180°C/350F for about three quarters of an hour. Check the liquid from time to time and add more liquid (wine of water) if necessary.