Squid and Celery Chinese Savory Stir-Fry

1. 1

   Remove the fibers from the celery stalks.

2. 2

   Chop the stalks into sticks.

3. 3

   Rough chop the celery greens.

4. 4

   Cut the squid into thick matchsticks, and make shallow cuts in a lattice pattern on one side.

5. 5

   Coat with a pinch of salt, a splash of sake, and katakuriko.

6. 6

   Saute the celery in sesame oil.

7. 7

   Add the squid and continue to saute.

8. 8

   Add thinly sliced red peppers and the celery greens and continue to saute.

9. 9

   Season with dashi stock granules, salt, and pepper.

10. 10

    It's done!

11. 11

    This is the sea scallop soup base I used.

12. 12

    You can also substitute with Chinese soup stock, Weipa (Chinese chicken stock granules), or chicken stock granules.

* Per serving · 4 servings · Values may vary.

No additional tips available.