I really like recipes that are easy and fast. Of course if they are also tasty I consider the recipe to be the trifecta. This next recipe was one of those. It came from a cookbook that I have a had a lot of success with. The cookbook isn’t as pretty as many of my cookbooks and doesn’t even have any pictures, but the recipes from it that I have made so far have all been great.
The cookbook is called Quick and Easy Stir Fry Cookbook. The recipe I had tagged was for chilli stir-fried squid.
To start off with I heated oil in my cast iron skillet (btw I was suppose to be using a wok but since I don’t have one I always use my cast iron skillet and it seems to work out). Once the oil was hot I added garlic, ginger, mild green chilli and hot red chilli.
That cooked for a couple of minutes until fragrant. Then I added green onions and yellow bell pepper.
That cooked for a minute. Then a cornstarch slurry (cornstarch blended with water), mirin (the recipe called for sherry but I decided to use mirin to give it an Asian twist), soy sauce, oyster sauce and squid rings were added to the skillet.
That cooked for a minute or so and I added pasta to the skillet, gave that a stir and served. (The recipe said the dish could be served with rice or pasta.)
The Verdict: Very good, Matt especially liked it even though he ate a clove or garlic. Normally I think I would serve this over rice but I was in a pasta mood when I made it and it was very good with pasta as well. If you want to try this one out you can grab the recipe here.