CALMARS A LA CHINOISE



800 g (1,76 lbs) of egg whites squid, 400 g (0,88 lbs) snow peas, 150 g (0,33 lbs) bean sprouts, 1 clove of garlic, 1 tbsp of sesame seeds, 1 piece of fresh ginger of 2 cm, 6 cl of dry sherry (fino, par example), 6 tbsp soy sauce, 3 tbsp peanut oil, pepper.



Place the calamari rings in a bowl. 
Drizzle them with soy sauce. Sprinkle them finely chopped ginger squid.
Pepper lightly. Mix. Cover the bowl with stretch film.
Place it in the fridge. Leave to marinate for at least 1 hour, stirring 2 or 3 times using a wooden spoon, so that the squid soak up the flavor of the herbs.
Cut the larger peas in half, cutting them diagonally. 
Keep the others whole. 
Dive the bean sprouts in a saucepan of simmering salted water and let them blanch for 3 minutes.
Rinse them under cold water to stop the cooking and let them drain. 
Drain them calamari and reserve the marinade for cooking.
Heat the peanut oil in a wok.
Fry the squid rings over high heat for 5 minutes. 
Remove them. 
Replace them with peas and the peeled and pressed clove of garlic.
Mix for 5 minutes over low heat. Add the sprouts of soy. 
Sauté for 2 more minutes. 
Pour in the sherry and marinade. 
Add the calamari.
Sprinkle sesame seeds. 
Cook over high heat for another 3 minutes and serve immediately. 
AT If you don't have a wok, you can use a large skillet.
This recipe will be different and just as tasty if you replace snow peas with baby spinach.


 

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