Chinese-style Stir-Fried Squid and Broccoli

Name: Chinese-style Stir-Fried Squid and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Squid; 1 head Broccoli; 1 clove Garlic; 1 to 2 tablespoons Sesame oil; 1 tbsp Sake; 1 tbsp Chicken stock powder; 1 to 2 teaspoon Oyster sauce; 50 ml Water; 1 Salt and pepper; 1 tbsp Katakuriko; 2 tbsp Water

Eats Now Editorial Team · 304 kcal · Seafood

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Chinese-style Stir-Fried Squid and Broccoli – a delicious recipe with Broccoli, clove Garlic, Sesame oil, Sake, Chicken, Oyster sauce. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 Squid
1 head Broccoli
1 clove Garlic
1 to 2 tablespoons Sesame oil
1 tbsp Sake
1 tbsp Chicken stock powder
1 to 2 teaspoon Oyster sauce
50 ml Water
1 Salt and pepper
1 tbsp Katakuriko
2 tbsp Water

1
If you'd like, peel the squid first.
2
Cut it into bite-sized pieces.
3
Divide the broccoli into florets.
4
Blanch the squid and the broccoli.
5
Mince the garlic.
6
Heat the sesame oil in a frying pan over low heat, and saute the garlic.
7
When fragrant, add the squid and broccoli, and stir-fry briskly.
8
Add the seasonings.
9
Taste, and adjust the flavor.
10
Add the katakuriko dissolved in water to finish.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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: 1 Squid, 1 head Broccoli, 1 clove Garlic, 1 to 2 tablespoons Sesame oil, and more.

Yes, Chinese-style Stir-Fried Squid and Broccoli 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.

Quick Info

Servings
4 servings
Calories
304 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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