Squid and Bell Pepper Stir-Fry |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.
|
|