AuthorLe-ThermiqueCategoryMain Dishes, Vegetable DishesDifficultyBeginner- Cut celery sticks at a diagonal into ¼ inch thick slices.
- Cut open the fleshy part of the squid. Score the inside with a criss-cross pattern and cut into 1 inch strips.
- Place in red chili and garlics. Press TURBO 3 Seconds
- Add oil through the lid cover hole and saute until fragrant.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
- Add celery, squid and soy sauce into mixing jar. Sautes until squid curl.
Settings: Timer: 4 Minutes / Speed: 1 / Temperature: 120°C
- Add cornstarch mixture, pepper, salt and shao xing wine. Continue sautes.
Settings: Timer: 30 Seconds / Speed: 1 / Temperature: 120°C
- Transfer to a dish and serve immediately with steamed rice.
Servings 4
- Amount Per Serving
- Calories 181
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 1.8g9%
- Cholesterol 262mg88%
- Sodium 359mg15%
- Potassium 442mg13%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 1g4%
- Sugars 0.9g
- Protein 18.3g37%
- Calcium 5%
- Iron 6%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Cut celery sticks at a diagonal into ¼ inch thick slices.
- Cut open the fleshy part of the squid. Score the inside with a criss-cross pattern and cut into 1 inch strips.
- Place in red chili and garlics. Press TURBO 3 Seconds
- Add oil through the lid cover hole and saute until fragrant.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
- Add celery, squid and soy sauce into mixing jar. Sautes until squid curl.
Settings: Timer: 4 Minutes / Speed: 1 / Temperature: 120°C
- Add cornstarch mixture, pepper, salt and shao xing wine. Continue sautes.
Settings: Timer: 30 Seconds / Speed: 1 / Temperature: 120°C
- Transfer to a dish and serve immediately with steamed rice.