Stir-fried Squidballs
SARSAYA® Oyster SauceIngredients
- 2 Tbsps. (30ml) Cooking oil
- 1 cup (100g) Squidball, halved
- 1 tsp. (5g) Ginger, minced
- 2 Tbsps. (20g) Garlic, minced
- 3 cups (300g) Carrots, sticks
- 2 cups (200g) Baguio beans, sliced
- 2 Tbsps. (30ml) Soy sauce
- 2 Tbsps. (30ml) Vinegar, white
- 1 Tbsp. (15g) Sugar, white
- 1 pack (30g) SARSAYA® Oyster Sauce
- 1/4 tsp. (1.25g) Salt, iodized
- 1/4 tsp. (0.6g) Ground black pepper
- 2 tsps. (10ml) Sesame oil
- 1 pc. (2g) Red chili, sliced
- 1/4 cup (10g) Coriander leaves
- 2 Tbsps. (6g) Spring onion, chopped
Procedure
- STIR-FRY. In a pan, heat oil. Stir-fry squidball for 2 minutes or until light brown. Add ginger and garlic then stir-fry until fragrant. Add carrots and baguio beans then cook for a minute.
- SEASON. Add soy sauce, vinegar, sugar, SARSAYA® Oyster Sauce, salt, and pepper. Mix well then cook for 1-2 minutes. Drizzle sesame oil then stir.
- SERVE. Transfer to a plate. Optional to garnish with red chili, coriander leaves, and spring onion. Serve and enjoy.
Cooking Tips
For a saucier stir-fry, you may add 1/2 cup cornstarch mixture. The suggested ratio is 1/2 cup water plus 1/2 Tbsp. cornstarch.
Cooking Time: 8 minutes
Preparation: 15 minutes
Servings:
5
Serving size: 1 14 cups (120g)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
166.3
Carbohydrates (g)
18.9
Proteins (g)
3.7
Fat (g)
8.3
Dietary Fiber (g)
2.9
Calcium (mg)
61.9
Iron (mg)
1.3
Sodium (mg)
638.1
Good to Know Nutrition Facts
The squid in squid balls contain Iodine that is essential for normal physical growth and brain development.