Description
Basil and cilantro give a fabulous taste a crisp, fast roasted vegetables, which are lined with a delicate, seasoned with chili and soy sauce squid. The dish is cooked in a pan but is so fast that is perfect for cooking outdoors. Only need to get a pot with a long handle.
Ingredients
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Squid
300 g
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Peas
250 g
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Ginger
50 g
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The Apium graveolens Dulce
2 piece
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Pepper
1 piece
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Garlic
2 tooth
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Basil
25 g
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Cilantro
25 g
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Soy sauce
5 Tbsp
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Dry white wine
6 Tbsp
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Coriander
1 Tbsp
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Vegetable oil
2 Tbsp
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Chili
0.5 tsp
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Green onions
Cooking
Squid thaw, remove the skin (I do it under hot tap water), to get chitin plate. Wash, cut into rings.
Mix the chili powder and coriander with soy sauce. Use the sauce TM Kikkoman - it tastes better!
Mix the squid with the marinade.
Clean the ginger and garlic slice. Clean the peppers and cut into short strips. Celery cut into slices.
Wash, dry and chop the greens.
In a pan heat a tablespoon of vegetable oil. Put the peas and cook 1 minute if using fresh. Frozen peas fry twice as long. Make the heat strong. Peas fry, not stew.
Add the ginger, garlic, celery and strips of sweet pepper, salt and pepper to taste. Fry for 3-4 minutes. Remove from heat and stir in parsley. At this stage, if the feed portion, lay the vegetables in four deep plates.
Heat the remaining oil in the same pan. Cook squid, stirring, for 2 minutes, until they become more solid (not perezhivajte, otherwise squid will be rubber). Put the squid on top of the vegetables.
Pour into the pan the wine and cook over high heat a minute, stirring and scraping the remnants from the walls of the pan. Pour this juice squid rings with vegetables and serve immediately.
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