Sautéed squid with vegetables is a very light dish, ideal
for those who are always in a hurry but not want to stop to enjoy a good meal
and eat a tasty dish.
In addition, the wok is perfect for cooking a stir and
allows cooking food more quickly, without altering their properties. The
special shape rounded wok, add requires less fat in the bottom, for the benefit
of the calories.
The hedges have similar nutritional values to so-called
lean fish and are a source of minerals such as phosphorus, potassium, calcium,
and are also rich in vitamins A, B1 and D, protein and fiber. In addition,
mushrooms are easily digestible and have a reduced caloric intake.
Ingredients for 4 servings
- 400 g of clean fresh squid
- 200 g of broccoli
- cabbage 200 g
- 150 g button mushrooms
- 3 cloves garlic
- 1 piece ginger root 3 cm
- 4 tablespoons soy sauce
- 4 tablespoons of love
- 125 ml chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil
- salt
- black peppercorns
Preparation
First, rinse the squid under running water and cut into
strips. Blanch a few minutes in boiling salted water, drain and drain on paper
towels. Clean the cabbage and broccoli. Cut the cabbage into pieces and divide
the broccoli into florets.
Cut the stem end, quickly rinse them under running water and
rub with a towel and cut into thin slices. Heat sesame oil in a wok and fry the
garlic and ginger, peeled and grated finely.
At this point, add the broccoli, cabbage and mushrooms and
saute for 2 minutes over high heat, stirring constantly with a wooden spoon,
sprinkle with sake, soy sauce and chicken broth, lower the flame and cook for 2
minutes.