Stir-Fried Cuttlefish with Yellow Chives
A Zhejiang home-style dish featuring stir-fried cuttlefish rolls with yellow chives and shiitake mushrooms, offering a tender yet crisp texture and an appetizing appearance.
Ingredients
Cuttlefish (remove the head and tentacles, peel off the purple membrane, trim the base, score a cross pattern on the surface, cut lengthwise, then slice across)
1
Yellow chives (wash and cut into about 5 cm segments)
100g
Shiitake mushrooms (remove stems and slice)
2
Scallion
1
Ginger
1 slice
Carrot
several slices
Salt
1/2 tsp
Oil
2 tbsp
Ginger juice (seasoning)
1/2 tsp
White pepper (seasoning)
a pinch
Sesame oil (seasoning)
a pinch
Instructions
1
Step 1
Wash the yellow chives and cut them into about 5 cm segments. Remove the stems from the shiitake mushrooms and slice them.
2
Step 2
Remove the head and tentacles from the cuttlefish. Peel off the purple membrane, trim the base, score a cross pattern into the surface, cut lengthwise, and then slice across into pieces.
3
Step 3
Bring a pot of water to a boil. Add the ginger and scallion and let the flavors infuse, then add the cuttlefish and blanch over high heat until it just curls. Remove, drain well, and toss with the seasonings to combine.
4
Step 4
Heat the oil in a wok. Stir-fry the ginger slices, carrot slices, and shiitake slices over high heat until fragrant, add the curled cuttlefish and toss quickly to coat, add the yellow chives and stir-fry just until combined, season with salt, and serve immediately.
