Ingredients
- 2 teaspoons Szechuan peppercorns (see note)
- 800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes)
- 1 tablespoon rice bran oil (see note) or sunflower oil
- 160g punnet snow pea sprouts, chopped
- 4 spring onions, thinly sliced on the diagonal
- 3 cups cooked white long grain rice, to serve (1 cup uncooked rice)
Method
- Step 1Grind the Szechuan peppercorns and 2 teaspoons salt using a mortar and pestle.
- Step 2Cut the squid tubes along one side and open them out. With a sharp knife, lightly score the inside surface with criss-cross lines – don’t cut too deeply, just enough to mark the flesh. Cut into 2-3cm-wide strips, then pat dry with paper towel. Toss the strips and tentacles in the pepper mixture.
- Step 3Heat half the oil in a wok over high heat until smoking, add half the squid and stir-fry for 2 minutes or until opaque. Transfer to a plate. Repeat with the remaining oil and squid. Return all the squid to the wok with the sprouts and spring onion, and stir-fry for 1 minute.
- Step 4To serve, divide the steamed rice among bowls and top with the stir-fried squid.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1887 kj
Energy
8.1g
Fat Total
2g
Saturated Fat
2.9g
Fibre
41.1g
Protein
398mg
Cholesterol
1490mg
Sodium
49.9g
Carbs (total)
All nutrition values are per serve
Notes
Szechuan peppercorns are from Asian food shops and delis. Rice bran oil is from selected supermarkets.
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: Taste.com.au
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