350 g of whole squid, cleaned 1 bunch of asparagus 2 tablespoons of vegetable oil 2 cloves of garlic, minced 6 shiitake mushrooms 3 tablespoons of rice wine 2 tablespoons of soy sauce 1 tablespoon of calamansi juice
Trim the asparagus and cut into 2-inch strips. Blanch in boiling until tender, about two minutes.
Pop the stems off the mushrooms and cut the caps into 1/4-inch strips. Discard the stems.
Score the squid in a checkered pattern, and then cut into 1/4-inch-wide strips.
Combine the rice wine, soy sauce, and calamansi juice. Set aside.
Heat the oil in a wok. Over high heat, sauté the squid and garlic for 1 minute. Add the asparagus and mushrooms, and cook until the mushrooms are tender, about 2 minutes. Add the soy sauce mixture and keep over the flame until the sauce slightly thickens. Serve immediately.
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posted by
Melissa24
on 26 August 2010
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