Prep 20 mins
Cook 20 mins
In Spanish, “Mariscos y Carne Picante Sobre Arroz”. Based on a recipe from the cookbook, One Dish Meals, edited by Su-Huei Huang.
- 1⁄4 lb squid
- 1⁄4 lb chicken breast (or pork or beef)
- 1⁄4 lb shrimp
- 1⁄4 teaspoon salt
- 1 teaspoon cornstarch
- 4 tablespoons oil, divided
- 1 cup asparagus, sectioned
- 1 cup mushroom, sliced
- 1⁄2 red bell pepper, sliced
- 3 tablespoons water, divided
- 3 garlic cloves, sliced
- 5 dried chilies, sliced
- 1⁄2 cup green onion, white part only, in 2-inch long sections
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 teaspoon sesame oil
- 1 tablespoon dry white wine
- 1 tablespoon soy sauce
- 1⁄2 tablespoon dark soy sauce
- 1⁄2 tablespoon cornstarch
- 1⁄2 cup green onion, green part, cut in 2-inch long sections
- 2 cups rice, cooked
- Score the squid in a crisscross manner, then cut in pieces.
- Slice meat.
- Combine salt and cornstarch in medium bowl.
- Add squid, meat, and shrimp to cornstarch mixture and mix to coat.
- In small bowl combine sugar, vinegar, sesame oil, wine, soy sauces, ½ tablespoon , cornstarch, water, and green onion sections (green parts).
- Heat the oil in a frying pan or wok.
- Add the asparagus, mushrooms, red bell pepper, and one tablespoon of the water; cover and cook until steamy. Stir-fry briefly, then remove from pan or wok. Wipe wok dry.
- Heat 3 tablespoons oil to pan or wok. Add the garlic, dried chili peppers, and green onions (white parts). Stir-fry until garlic turns golden brown.
- Add squid, meat, and shrimp to pan or wok and stir-fry until separated and cooked.
- Add sugar, vinegar, soy, cornstarch, etc. mixture and return vegetables to pan or wok. Stir-fry to mix well.
- Place on top of rice and serve.
This was a good recipe. I made a couple of changes only because I couldn't find the ingrediants up here. So instead of squid I used scallops, and instead of dried chilies, I used 2 tsps of Sombel Oelek (hot chili paste). I also didn't add the sugar - never do. We seasoned with fresh ground black pepper. I'll be making again but kicking up the heat a bit more. (apologies for the photo - something's wrong with the camera. Will get a better one next time)