鱿鱼炒韭菜
A dish that my mom would make for me a lot growing up. This was my first time having it in a while (at least a decade, to be honest), and it was just as delicious as I remember. It feels like a somewhat random combination but somehow it just works. Quick, simple and delicious, great with a bowl of rice.
Active Time: 20 min
Total Time: 20 min
Ingredients
> squid tentacles (1 lb)
> Chinese chives (~0.5 - 1 lb)
> garlic (several cloves, minced)
> ginger (a few slices)
> soy sauce
> vinegar
> shaoxing wine
> sugar
> oil
Instructions
1. Prep: Cut the squid tentacles into bite-sized pieces. Cut the Chinese chives into ~2-3 inch pieces, making sure to separate the bottom of the stem from the "top" / leaf area.
2. Blanch the squid tentacles for ~30s or so. DO NOT overcook it at this step.
3. In a wok over high heat and plenty of oil, fry the garlic and ginger for a bit until fragrant. Add the squid tentacles and "stems" of the chives, and stir-fry for ~1m. Add the rest of the Chives, and add the flavorings: soy sauce, vinegar, shaoxing wine, sugar (to taste, a little bit of each is usually good). Cook for another minute or two, or until fully cooked through.
4. Serve and enjoy!
Notes/Tips:
> I think this dish works best with squid tentacles. In this case, I used baby squid which had the "body" as well, but it just doesn't work as well because that will include part of the "bone" in the middle as well.