Chinese Stir-Fry with Squid and Cucumber – a delicious recipe with Cucumber, Ginger, Sake, Soy sauce, Salt, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peal the cucumber with a peeler in a zebra pattern.
2
Cut it vertically into half and in about less than 1 cm thick diagonal slices Sprinkle some salt and keep it for a while, then pat dry with a paper towel.
3
Make a crisscross pattern cuts on the squid and cut it into bite size Pat dry and sprinkle salt and pepper then thinly coat with flour.
4
Heat some oil in a frying pan and stir fry ginger and red chili pepper quickly.
5
Then add the squid first then next the cucumber and stir-fry Season with ingredients and add the sesame oil for the finishing touch.
6
Done!
7
Transfer to a serving plate and enjoy while it is hot.
8
It won't be watery even when cold, and it is so delicious.
205
kcal
Calories
7
g
Fat
24
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 140 grams Squid (cuttlefish), 1 to 2 Cucumber, 1 dash Ginger ( tubed ) Red chili pepper (roundly sliced), 1 tbsp Sake, and more.
Yes, Chinese Stir-Fry with Squid and Cucumber falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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