Squid and Boiled Vegetables with Asian-Style Sauce Recipe

Ginger and sesame oil are delectable ingredients in this sweet and sour sauce.

Cooking time

15 minutes

Calories

114kcal

Sodium

0.7g

Nutrition facts are for one serving.

Directions

Remove squid innards, peel off the skin and slice into 7 - 8 mm (0.3 in.) rounds. Cook in boiling water, remove into ice cold water and then drain and dry off. Cover in the salt and sesame oil.
Remove strings from the snow peas, remove seeds from the bell pepper and then julienne. Boil each vegetable separately, remove each into ice cold water, drain and pat dry.
Mix (A) together well to prepare the sauce.
Place (1) and (2) onto plates in a colorful manner and pour on the sauce (3) before serving.

Cooking Basics

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.