Stir-Fried Cuttlefish Flowers

Name: Stir-Fried Cuttlefish Flowers
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 500 g Fresh cuttlefish meat (main ingredient); 25 g Water-soaked magnolia bamboo shoot slices (garnish); 5 g Wood ear mushroom (garnish); 5 g Green peas (garnish)

A traditional Jiangsu seafood dish made with fresh cuttlefish scored in a decorative pattern and blanched, then quickly stir-fried with sliced yulan bamboo shoots, wood ear mushrooms, and other ingredients. The finished dish showcases skilled knife work, a crisp and tender texture, and a white appearance.

22 min

Easy

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Ingredients

Fresh cuttlefish meat (main ingredient) 500 g

Water-soaked magnolia bamboo shoot slices (garnish) 25 g

Wood ear mushroom (garnish) 5 g

Green peas (garnish) 5 g

Instructions

Prepare the cuttlefish

Wash the fresh cuttlefish, score it into a crosshatched lychee-flower pattern, blanch briefly, then drain and set aside.

Stir-fry

Heat peanut oil to about 60% hot (roughly 180°C). Add minced scallion, minced ginger, and minced garlic and stir-fry until fragrant. Add the cuttlefish flowers, magnolia bamboo shoot slices, wood ear mushrooms, green peas, and cilantro, then quickly stir-fry. Thicken with a water-and-cornstarch slurry, and sprinkle ground white pepper just before removing from the heat.