I woke up this morning thinking I will have to try posting today. I really have to. It has been too long. I might forget how to if I postponed it any longer.
So the Chinese New Year is over. I didn’t have time to write down all the dishes that we cooked since my mother was cooking like mad. I worried she would snatch my camera and drop it in the hot wok.
She bought a squid. One squid. A big one. Maybe for you it is kinda small one, but I am used to smaller squids, like the ones we used to stir-fry with soy. I really can’t say I have ever seen her cooking this for us before. New stuff are fun!
The squid is beautifully sliced to make those pretty little squares – what do we really call it in the foodie world? The stir fry is seasoned lightly with soy sauce and oyster sauce to counter-balance the overly-but-nice fishy smell.
Also, this is the recipe where my mother was the star, and I was the humble sidekick. As much as I love to scream “Please hold, mother”, sometimes she just wouldn’t stop. Do expect a lot of beautifully shot blurry pictures.
The squid we got was about 300g a piece. Cut the squid open and spread it flat on cutting board with inside part facing up. Make shallow cuts, about 1cm apart between cuts.
Turn the squid 180 degree and make shallow cuts with different angle as before.
Cut the squid into bite sizes.
The cut done right will curl up nicely like this.
Mince some garlic.
The other ingredients are tomatoes, leek and Chinese celery.
Stir fry garlic with some oil in a wok.
When the garlic turns slightly brown, toss in tomatoes.
The blurry action here is to capture the moment ginger slices hit the wok.
When ginger slices starts to impart subtle smell of, well, gingery, toss in the squid.
Pour some water and mix well.
Add celery and leek.
Lower heat and cover the wok for a while to sweat them up.
After a couple of minutes, the steam would have cooked the dish slowly but retaining its beautiful colors.
Do some quick action to get the ingredients all mixed well with the juice.
[Blurry one] Add Shaoxiang wine.
[More blurry ones] Add oyster sauce.
Cook for a couple of more minutes. Serve warm with steamed rice.
Squid with Leek and Celery Stir Fry
1/4 cup cooking oil
3 garlic cloves, minced
2 tomatoes, quartered
10 g ginger, sliced
300 g squid, cut into bite sizes
1 leek, cut into 2cm length
2 celery, cut into 2cm length
1 cup warm water
1 tbsp Shaoxiang wine
1 tbsp oyster sauce
Heat cooking oil in a wok and stir-fry garlic until fragrant and slightly browned, for 1 minute, over high heat.
Add tomato pieces and cook till they soften for a couple of minutes.
Toss in half of ginger slices.
Add the squid and add 1/2 cup warm water. Cook for a minute.
Add celery and leek.
Cover the wok and lower heat. Steam for 2 minutes.
Season with Shaoxiang wine and oyster sauce. Mix well.
Remove from heat and serve warm with rice.