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Fish and Seafood
1 cuttlefish, tentacles removed and cut into one-inch pieces, body cross-cut, then blanched in boiling water for two minutes, and put in ice water for two minutes, then drained
1 four-inch piece bamboo shoot, peeled then sliced, and boiled for two minutes
1 carrot, angle-sliced and blanched for two minutes, then put in ice water, and in two minutes, drained
12 sugar-snap peas, strings removed, each angle cut in half
1 clove garlic, peeled and minced
1 scallion, angle cut and set aside
3 Tablespoons chicken stock
1 Tablespoon fish sauce
½ teaspoon salt and black pepper mixture
1 teaspoon sesame oil
1 teaspoon black vinegar
1. Prepare all ingredients except the oil, as indicated above.
2. Mix the garlic and scallion and set aside, and mix the bamboo shoot slices, carrot pieces, and the scallions and set them aside. Then mix the stock, fish sauce, salt and pepper mixture, and the sesame oil and black vinegar and set them aside, as well.
3. Heat a wok or fry pan, add the oil, then the cuttlefish pieces, and stir-fry for one minute, then add the vegetables and stir-fry for two minute, then toss in the oil and vinegar, stir well, then serve.