Ssttiirr-Ffrriieedd Ssqquuiidd Wwiitthh Cceelleerryy

Ssttiirr-Ffrriieedd Ssqquuiidd Wwiitthh Cceelleerryy

Ingredients:
130 g (42/3 oz) Chinese celery 1. Rinse the Chinese celery. Pluck and discard the leaves. Slice
450 g (1 lb) squid the celery stalks into 5-cm (2-in) lengths. Set aside.

Directions:
Water, as needed 2. Clean, score and cut the squid. (See for instructions.)
1 Tbsp cooking oil
3. Boil some water in a saucepan and blanch the squid briefly.
15 g (1/2 oz) ginger, peeled and Remove and plunge immediately into iced water to cool.
cut into fine strips
When the squid is cool, drain well.
15 g (1/2 oz) garlic, peeled and finely
4. Heat the oil in a wok over high heat. Add the ginger, garlic
chopped
and chilli and stir-fry for 20 seconds.
15 g (1/2 oz) red chilli, cut into strips
5. Add the celery and stir-fry for 2 minutes.
Seasoning 6. Add the squid and seasoning. Cook for another 3–4 minutes.
1/2 tsp salt
7. Dish out and serve immediately.