Directions:
- Combine fish sauce, Siracha (garlic pepper) sauce, green onions, red bell pepper, jalapeno pepper, and cilantro in a blender. Blend until well mixed, but still slightly lumpy.
- Heat wok over high heat and add peanut oil. Heat until oil starts to smoke.
- Add squid to wok and cook until done (about 3-4 minutes).
- Add veggie mixture from blender, white wine, shredded carrots, and garlic to wok.
- Cook for about ten minutes, stirring constantly.
- Serve hot. Use the remaining liquid as a gravy for the dish, or pour it over noodles or rice (using it over noodles or rice will significantly up the calories and carbs for this dish). I prefer to leave the sauce in the wok with the rest of the dish. It helps to reheat in the microwave, as it steams to keep the squid tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.41 Kcal (1635 kJ) | ||
| Calories from fat | 83.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 14% | |
|---|---|---|---|
| Cholesterol | 528.33mg | 176% | |
| Sodium | 892.51mg | 37% | |
| Potassium | 1101.2mg | 23% | |
| Total Carbs | 24.94g | 8% | |
| Sugars | 9.74g | 39% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 38.16g | 76% | |
| Vitamin C | 88.1mg | 147% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 27.7mg | 154% | |
| Calcium | 132.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 76.13 Kcal (319 kJ) | ||
| Calories from fat | 16.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 14% | |
|---|---|---|---|
| Cholesterol | 103.02mg | 176% | |
| Sodium | 174.03mg | 37% | |
| Potassium | 214.72mg | 23% | |
| Total Carbs | 4.86g | 8% | |
| Sugars | 1.9g | 39% | |
| Dietary Fiber | 0.91g | 19% | |
| Protein | 7.44g | 76% | |
| Vitamin C | 17.2mg | 147% | |
| Vitamin A | 0.5mg | 87% | |
| Iron | 5.4mg | 154% | |
| Calcium | 25.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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