- Recipes
- Squid, asparagus and celery stir-fry…
Ingredients
- 300g squid, cleaned
- 200ml vegetable oil
- 125g dried rice vermicelli noodles
- 1½ tbsp rapeseed oil
- 3 sticks celery
- 230g asparagus
- 2½ cm ginger
- 2 tsp cornflour
- 1 tbsp soy sauce
- 1 tbsp sake
- 1½ tbsp oyster sauce
- 1 tsp brown sugar
- 1 pinch Chinese five spice
Method
Step 1
Prepare the squid: open the squid body lengthways, flatten out and score the inside with criss-crosses. Cut the body and tentacles into 5cm pieces.
Step 2
To make the noodles, heat the vegetable oil to 180°C in a saucepan or wok: the oil is hot enough when a cube of bread dropped in turns golden brown in a second. Fry the vermicelli in batches until puffed up, then lift out with a slotted spoon and place on a tray lined with kitchen paper.
Step 3
Heat the rapeseed oil in a wok over a high heat, add the celery and cook for 1 min. Add the asparagus and ginger, cooking for a further 1 min. Finally, add the squid, stir-frying for 1-2 mins until it is cooked through.
Step 4
Mix all the sauce ingredients and tip into the wok, stir and heat through, then add the cornflour and water mixture. Cook until the sauce bubbles up.
Step 5
Divide the noodles across four plates and pour the stir-fry over the top. Serve immediately, while the noodles are still crispy.
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On Offer
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Amoy Soy Sauce Light 150ml
150ml£1.50
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Other
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Ocado British Asparagus 250g
250g£2.25
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MAMA Instant Rice Vermicelli Noodles 225g
225g£1.95
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