Recipe Ingredient
- 1 piece soaked transparent cuttlefish (yau yi)
- 1/2 a green capsicum, cut into wedges
- 1/2 a red capsicum, cut into wedges
- 100g carrot, cut into wedges
- 100g cucumber, cut into wedges
- 1 tsp chopped garlic
- 1 thumb-sized piece ginger, sliced thinly
- 2 tbsp oil
- Sauce:
- 1 tbsp chilli sauce
- 1 tbsp lemon juice
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 2 tbsp tomato sauce
- 1/4 tsp pepper
- Salt to taste
Instructions
- Clean the cuttlefish well. Cut at a slant and make shallow cuts across the inside surface of the cuttlefish in a criss-cross pattern. (This will enable the cuttlefish to curl attractively when cooked.)
- Cut the cuttlefish into bite-sized pieces. Blanch the pieces in boiling water for one minute, then drain and leave aside.
- Heat oil in a wok and fry garlic and ginger until lightly golden brown. Put in the carrots, cuttlefish and sauce ingredients and stir-fry for a minute.
- Add the rest of the vegetables and salt and pepper and toss until well-mixed. Transfer to a serving dish and garnish with spring onion curls.
