Low carb recipe for Seared Calamari stir fried with mushrooms, chilli and soy sauce
600g fresh calamari
4 cloves garlic – crush, peel and chop finely
40g fresh ginger – peel and cut into matchsticks
1 fresh chilli – de-seed and chop finely
8 stalks spring onions – cut into 4cm long pieces
1 cucumber – peel, quarter lengthways, slice
200g button mushrooms – slice
4 tbsp fermented black beans
2 tsp soy sauce
2 tbsp oyster sauce
2 tbsp rice wine
1 tsp sesame oil
1/2 tsp xylitol
vegetable oil (from your pantry)
Lay each calamari tube flat in a chopping board. Slide a knife into the tube and slice down one side. Open the tube so it sits flat, with the inside side facing up. Carefully score diagonal slits into the flesh that are about 3mm apart and then repeat on a perpendicular angle so you create a lattice effect. Then cut the calamari into approximately 4 x 4cm squares. Set aside.
Heat a film of oil in a frying pan on high heat. Sauté garlic and ginger until they begin to go golden. Stir constantly so they do not burn. Add chilli and calamari (scored side down) to the pan and stir fry until the calamari pieces begin to curl up.
Add cucumber, mushrooms, black beans, soy, rice wine, oyster sauce, sesame oil and sugar and toss for 20 to 30 seconds or until cucumber is tender. Add spring onions and toss very briefly, to mix.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.