- 1 kg squid, flower-cut (thawed if frozen)
- 150 grams green beans, ends removed, sliced diagonally into 2" cuts
- 1 carrot, peeled and sliced into strips
- a pinch of salt
- 6 cloves garlic, peeled and minced
- 1 medium scallion (red onion), peeled and sliced
- 5 T cooking oil
- 2 T Lee Kum Kee chili garlic sauce
- 2 T Lee Kum Kee Hoisin sauce
- 1 t brown sugar (optional)
INSTRUCTIONS:
- Heat cooking oil in a wok over high heat. Stir-fry carrots and green beans with a pinch of salt until half-cooked. Remove from the wok and set aside.
- In the same wok, saute scallions and garlic for one minute, or until scallions are soft and transparent. Stir in hoisin sauce, then add in squid. Stir in chili garlic sauce (and brown sugar, if using) and stir-fry the mixture for one minute. (No need to add any water as squid is watery and will leak out water during cooking.) Add in the carrots and green beans and stir fry for another minute or until the veggies are cooked but still crunchy.
- Serve with hot steamed rice. Enjoy!
Source: Kitchen Conjugations
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