Chinese Style Squid & Bok Choy With Oyster Sauce Recipe by cookpad.japan
Cooking Instructions 1 Cut the squid into bite-sized pieces. Cut off the hard bottom of the bok choy and cut in half. 2 If using leek, julienne it thinly and soak in water. 3 Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat. 4 Add the squid and sprinkle in the sake. When the squid curls or when they have been cooked halfway through, add the bok choy leaves. 5 If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste). 6 Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly. Mix in some soy sauce and sesame oil to finish. 7 If available, garnish with the julienned leek. 1 Cut the squid into bite-sized pieces. Cut off the hard bottom of the bok choy and cut in half. 1 Cut the squid into bite-sized pieces. Cut off the hard bottom of the bok choy and cut in half. 2 If using leek, julienne it thinly and soak in water. 2 If using leek, julienne it thinly and soak in water. 3 Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat. 3 Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat. 4 Add the squid and sprinkle in the sake. When the squid curls or when they have been cooked halfway through, add the bok choy leaves. 4 Add the squid and sprinkle in the sake. When the squid curls or when they have been cooked halfway through, add the bok choy leaves. 5 If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste). 5 If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste). 6 Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly. Mix in some soy sauce and sesame oil to finish. 6 Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly. Mix in some soy sauce and sesame oil to finish. 7 If available, garnish with the julienned leek. 7 If available, garnish with the julienned leek. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sweet, sticky and spicy chicken English Toffee Fruit Salad* Kid friendly Peanut butter fudge! Sweet And Spicy Salmon With Pineapple Sweet, sticky and spicy chicken English Toffee Fruit Salad* Kid friendly Peanut butter fudge! Sweet And Spicy Salmon With Pineapple Squid Stir-Fried with Buttered Potatoes Italian Stir Fry Banana Nut Quinoa Cereal Chicken cream cheese enchiladas Pampered Chef Strawberry Salad Dressing Only Cindy Murdock's Coleslaw Egg-free Fluffy Pancakes Oysters Marinated in Olive Oil Butter & Sake Steamed Clams Egg-free Cornmeal Cookies Squid Stir-Fried with Buttered Potatoes Italian Stir Fry Banana Nut Quinoa Cereal Chicken cream cheese enchiladas Pampered Chef Strawberry Salad Dressing Only Cindy Murdock's Coleslaw Egg-free Fluffy Pancakes Oysters Marinated in Olive Oil Butter & Sake Steamed Clams Egg-free Cornmeal Cookies