Teriyaki squid with beansprout & red onion salad

Teriyaki squid with beansprout & red onion salad

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Many people are still a bit unsure about squid, but we serve it a lot in the restaurant, and it’s so quick, tasty and simple to cook that it’s really worth trying. Most of the work involved in a dish like this comes before you start; it’s all last-minute cooking and serving, which is the best way to do fast food.

Ingredients

Quantity Ingredient
300g white rice
1 teaspoon sea salt
1 small bunch fresh coriander
1 large red onion
2 fresh red chillies
1 x 300g bag beansprouts
25ml sesame oil
25ml soy sauce
4 large squid, cleaned
25ml vegetable oil
100ml teriyaki sauce
sea salt
freshly ground black pepper

Method

  1. Put the rice and salt in a pan with 500ml cold water. Bring to the boil, then reduce the heat and simmer for 12 minutes, until tender. Set aside and keep warm.
  2. Meanwhile, chop the coriander. Slice the red onion and chillies. Mix together the beansprouts, onion, coriander and chillies, stir in the sesame oil and soy sauce, and season with salt and pepper.
  3. Slice the squid into rings. Heat a wok until hot, then add the vegetable oil and stir-fry the squid for 2 minutes. Add the teriyaki sauce and bring to the boil, then season with salt and pepper.
  4. Serve immediately with the beansprout salad and rice.
Tags:
James Martin
Saturday Kitchen
quick meals
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