Saute Squid with Vegetables 



Squid                                                                   1.600 kg

Dry red chilli                                                        8

Ginger                                                                  5 g

Green peppers                                                     150 g

Garlic                                                                   4 cloves

Spring onions                                                      50 g

Light soy sauce                                                    10 ml

Rice wine                                                             10 ml

Cornflour                                                             15 g

Sugar                                                                   10 g

Lemon                                                                 1

Sesame oil                                                            25 ml


  1. Remove the membrane from the outside of the squid, then cut the flesh into bite size pieces.
  2. Remove the seeds from the green peppers and cut the flesh into 15 mm squares.  cut the spring onions to 25 mm lengths.
  3. Cut the red chilli, into pieces 15 mm long discard the seeds.
  4. Heat a wok with oil. 
  5. Add the green peppers and the red chilli fry for one minute and remove.
  6. Crush the ginger and garlic.
  7. Heat the wok with oil .  
  8. Add the ginger, garlic and the squid and fry for 5 minutes.  
  9. Add half the cooked peppers, the chilli, spring onion, light soy sauce, rice wine, sugar and the sesame oil and fry for a further minute.  
  10. Thicken with the cornflour and return to the boil then transfer to a warm serving dish and garnish with wedges of lemon.



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