A quick, umami-rich stir-fry of calamari and shiitake mushrooms, brightened with garlic, chili, and oyster sauce. Ready in 20 minutes, perfect for a quick weeknight dinner.
Ingredients
- 300 g fresh whole calamari or squid
- 4 cloves garlic cloves
- 150 g fresh shiitake mushrooms
- 4 pieces green onions, scallions
- 1 piece fresh red chili, bird's eye or cayenne
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp neutral vegetable oil, grapeseed or sunflower
- 1 tsp granulated sugar
- to taste ground white pepper
Method
- Prepare the calamari: if whole, remove the head, eyes, and beak, the hard part at the center of the tentacles. Pull out the cartilage quill inside the body. Rinse the bodies and tentacles in cold water, then pat dry. Cut the bodies into rings about 1 cm wide. Leave the tentacles whole or cut large ones in half.
- Clean the shiitakes: wipe the caps with a damp cloth, do not wash them under water. Cut off the earthy stems and slice the caps into 5 mm pieces.
- Peel and finely slice the garlic cloves. Cut the green onion into 3 cm sections, keeping the white and green parts separate. Slice the chili into thin rounds, keeping the seeds if you like heat, or removing them otherwise.
- In a small bowl, mix the oyster sauce, soy sauce, sugar, and a pinch of pepper. Set aside.
- Place a large skillet or wok over high heat. When it is very hot, so a drop of water crackles immediately, add the vegetable oil. Tilt the pan to distribute the oil.
- Add the sliced garlic and the white part of the green onions. Stir-fry for 15 seconds, stirring, until the garlic is fragrant but not browned.
- Add the shiitake slices. Stir-fry for 1 minute, stirring constantly: they should begin to brown and release their moisture.
- Add the tentacles, calamari rings, and chili rounds. Stir-fry for 1 minute over high heat, stirring. The calamari will become opaque and contract slightly; do not cook it longer or it will toughen.
- Pour the oyster sauce mixture over everything. Stir-fry for 30 seconds to coat the calamari; the sauce will thicken and glaze the pieces.
- Scatter over the green part of the green onions. Stir one last time, then remove from the heat.
- Serve immediately on its own or with steamed jasmine rice. The rice is not included in the recipe to respect the timing, but it can be prepared at the same time in a rice cooker if you have an additional 15 minutes.
Nutrition
Per serving
- Energy
- 319 kcal
- Protein
- 26.92 g
- Carbohydrate
- 18.95 g
- Fat
- 14.78 g
- Fibre
- 3.86 g
- Calcium
- 41.12 mg
- Iron
- 1.99 mg
- Magnesium
- 175.72 mg