INGREDIENTS
- 1 pkg Searay Squid Carved
- 200g preserved vegetable
- 3 slices ginger
- 1 tsp minced garlic
- 5 slices carrot
- 1 stk green onion, sectioned
MARINATE
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp chicken stock powder
- ¼ tsp white pepper powder
INSTRUCTIONS SERVES 2
- Thaw squid and marinate
- Scald broccoli
- Heat 2 tbsp oil in wok and sauté ginger
- Stir Fry broccoli and add a splash of cooking wine
- Add ¼ tsp of salt and sugar and continue to stir fry
- Heat 2 tbsp oil in wok and sauté minced garlic, add squid and stir fry
- Return broccoli to wok when squid is cooked through
- Add green onion
