Mực xào (Stir-fried squid with pineapple and celery)
Ingredients
- 600 gLoligo vulgaris (cleaned and scored)
- 3 pcGarlic (minced)
- 1 pcOnion (sliced)
- 2 pcApium graveolens (sliced on a bias)
- 2 pcRound tomato (in wedges)
- 150 gAnanas comosus (L.) Merril (in chunks)
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
- 1 pinchBlack pepper ground
- 15 gFresh ginger (finely minced)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Squid toughens significantly when reheated.
