Stir fried Squid
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 251.3
- Total Fat: 10.0 g
- Cholesterol: 436.9 mg
- Sodium: 667.7 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.3 g
- Protein: 30.0 g
View full nutritional breakdown of Stir fried Squid calories by ingredient
Introduction
Excellent light supper, serve with a green salad and pasta with a light olive oil and garlic dressing. Excellent light supper, serve with a green salad and pasta with a light olive oil and garlic dressing.Number of Servings: 4
Ingredients
-
1/2 lb cleaned squid
1/2 tsp black peppercorn
1 tsp sea salt
2 TBS canola oil
1 Dried Ancho Chili
3 Scallions
Directions
Makes enough to feed four.
Cut along the side of each squid pouch to flatten it out. Score the inside with a sharp knife in a grid pattern, cut into 1/2 inch pieces. Seperate Tenticles if they are large.
Heat a frying pan or wok on high heat, add the peppercorns, dry roast for several minutes, until they are fragrant. Remove them to a mortar, add the sea salt and crush coursely.
Reheat pan, add 1/2 the oil and 1/2 the squid, stir fry for 2 minutes, until lightly colored. Remove from pan and do the same to the rest of the squid . Return the rest of the squid and add the scallions and sliced ancho chili. Toss together and serve over pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNSCOTT58.
Cut along the side of each squid pouch to flatten it out. Score the inside with a sharp knife in a grid pattern, cut into 1/2 inch pieces. Seperate Tenticles if they are large.
Heat a frying pan or wok on high heat, add the peppercorns, dry roast for several minutes, until they are fragrant. Remove them to a mortar, add the sea salt and crush coursely.
Reheat pan, add 1/2 the oil and 1/2 the squid, stir fry for 2 minutes, until lightly colored. Remove from pan and do the same to the rest of the squid . Return the rest of the squid and add the scallions and sliced ancho chili. Toss together and serve over pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNSCOTT58.