Mực xào (Stir-fried squid with pineapple and celery)

The squid is scored to bloom like a flower when cooked, remaining tender and pearly. Crunchy celery and acidic pineapple contrast with the depth of the fish sauce.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 263
• Protein: 24 g
• Carbs: 19 g
• Fat: 9 g

Ingredients

• 600 g Loligo vulgaris ( cleaned and scored )
• 3 piece Garlic ( minced )
• 1 piece Onion ( sliced )
• 2 piece Apium graveolens ( sliced on a bias )
• 2 piece Round tomato ( in wedges )
• 150 g Ananas comosus (L.) Merril ( in chunks )
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 1 pinch Black pepper ground
• 15 g Fresh ginger ( finely minced )

Instructions

1. Squid preparation

   Clean the squid. Open the tubes flat and score the inside with the tip of a knife without cutting through the flesh. Cut into 4 cm squares.

2. Cutting the garnishes

   Slice the onion and celery on the bias. Cut the tomatoes into wedges and the pineapple into thin slices. Mince the garlic and ginger.

3. Searing the squid

   Heat the oil in a smoking wok. Toss in the squid. As soon as they curl and become opaque (about 1 minute), remove them immediately to prevent them from toughening.

4. Sautéing the vegetables

   In the same wok, sauté the garlic, onion, and ginger. Add the celery, pineapple, and tomatoes. Sauté over high heat so the vegetables stay firm and release their water.

5. Binding and finishing

   Return the squid to the wok. Pour in the fish sauce, soy sauce, and sugar. The sauce should coat the ingredients. Finish with the green onions and black pepper.

Chef's tips

• Do not cook the squid for more than 2 minutes total, or it will become rubbery.
• Scoring the flesh allows the sauce to cling better to the squid.

Storage

Consume immediately. Squid toughens significantly when reheated.