Fish and Shellfish Recipes - Squid with Broccoli Recipe

Ingredients

• 300ml/1/2 pint/1 1/4 cups fish stock

• 350g/12oz prepared squid, cut into large pieces

• 225g/8oz broccoli

• 15ml/1 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 15ml/1 tbsp Chinese rice wine or dry sherry

• 10ml/2 tsp corn flour (cornstarch)

• 2.5ml/1/2 tsp caster (superfine) sugar

• 45ml/3 tbsp cold water

• 15ml/1 tbsp oyster sauce

• 2.5ml/1/2 tsp sesame oil noodles, to serve

Serves 4

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Method:

1. Bring the fish stock to the boil in a wok or pan. Add the squid pieces and cook for 2 minutes over medium heat until they are tender and have curled. Drain the squid pieces and set aside until required.

2. Trim the broccoli and cut it into small florets. Bring a pan of lightly salted water to the boil, add the broccoli and cook for 2 minutes until crisp-tender. Drain thoroughly.

3. Heat the vegetable oil in a wok or non-stick frying pan. When the oil is hot, add the garlic, stir-fry for a few seconds, then add the squid, broccoli and rice wine or sherry. Stir-fry the mixture over medium heat for about 2 minutes.

4. Mix the corn flour and sugar to a paste with the water. Stir the mixture into the wok or pan, with the oyster sauce.

5. Cook, stirring, until the sauce thickens slightly. Just before serving, stir in the sesame oil. Serve with noodles.

Note; The slightly chewy squid contrasts beautifully with the crisp crunch of the broccoli to give this dish the perfect combination of textures so beloved by the Chinese.

Variation: Use pak choi (bok choy) instead of broccoli when it is available.