Squid And Bell Pepper Stir Fry Recipes

Steps:

• Cut the squid bodies on one side so they open up flat. Score with a sharp knife in a 1/4-inch crosshatch pattern. Slice into 1/2-inch strips. Cut any tentacles in half.
• Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and run under cold water until cool.
• Stir together the broth, molasses and soy.
• Heat the oil in a wok or large heavy skillet over high heat. When it just begins to smoke, add the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until charred in places and crisp tender, about 3 minutes. Stir in the scallion whites, ginger and garlic and cook, stirring, until very fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring until the squid is just cooked, about 1 minute. Stir in the lime juice, and then toss the squid mixture with the noodles. Chill until cool, about 30 minutes or up to overnight.
• Season with salt and pepper. Serve sprinkled with the cucumbers and scallion greens.

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

Steps:

• Heat oil in a large wok or skillet over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and celery; cook, stirring, until softened, about 1 minute. Add squid and cook, stirring, until opaque, about 1 minute. Add cilantro leaves and season with salt and pepper; serve immediately with rice.

Steps:

• Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
• Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.