Recipe

Squid and Celery Stir Fry

Recipe
1 Question

Photo by yuko

This recipe was entered in the contest for Your Best Squid or Octopus Recipe

This recipe was entered in the contest for Your Best Celery Recipe
Chef
yuko's Notes: Do you always have some leftover celery in your refrigerator? And aren't you tired of eating it with dip or in salad? For some reason, celery is one of the slowest things I am able to use...
Do you always have some leftover celery in your refrigerator? And aren't you tired of eating it with dip or in salad? For some reason, celery is one of the slowest things I am able to use in my refrigerator. My favorite way to use celery is in stir fry, and I especially like the combination of celery and squid. The tender squid and crispy celery make a very nice texture contrast. Squid is always in my freezer as well since I can't always find fresh squid and sometimes I have to buy frozen. And frozen squid usually comes in a large portion and it is hard to use it all at once.

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Serves 1-2

1/4 pound squid (with or without tentacles) ..... cleaned and skinned Ask a question about this ingredient

2 cups boiling water Ask a question about this ingredient

1 celery stalk ..... slice 1/4 inch diagonal Ask a question about this ingredient

some celery leaves (optional) Ask a question about this ingredient

1 small garlic clove ..... minced Ask a question about this ingredient

small pieces ginger (about 1/4 tsp)..... minced Ask a question about this ingredient

2 teaspoons sake (you can substitute with dry white vermouth, dry sherry or chicken stock) Ask a question about this ingredient

1 teaspoon soy sauce Ask a question about this ingredient

1/8 (or more) teaspoon salt Ask a question about this ingredient

pepper Ask a question about this ingredient

1/4 - 1/2 teaspoon toasted sesame oil Ask a question about this ingredient

With a kitchen scissor or a knife, cut one side of the squid to open it. With the tip of a very sharp knife, score the squid diagonally (1/16" - 1/8" intervals). Do not cut all the way through. Turn the squid 90 degrees and score the squid diagonally again to make a criss-cross pattern. Cut the squid into bite size pieces and spread on a colander. Place the colander in the sink.
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Pour boiling water over the squid and drain well (or boil water in a pot and blanch the squid in the hot boiling water for a few seconds and drain).
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Heat oil in a fry pan on high heat. Add garlic and ginger and saute until fragrant without burning them -- about 30 seconds.
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Add the celery and the squid and saute about 2 minutes or less. Add celery leaves and toss.
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Add sake, soy sauce, salt and pepper and stir well.
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Drizzle sesame oil around the pan and stir one more time and remove from the heat. Plate and serve.
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6 Comments on Squid and Celery Stir Fry

BoulderGalinTokyo added 2 months ago

Lucky me, I get to be your 1000 view! I was a little sad to see you didn't get a Community Pick for this recipe. I have a similar recipe without garlic, more like a vinegar marinade, but with the sesame oil. I read the question and I don't understand her question either. I thought you explained it very well (cutting the ika) but a picture might make it more visual for so many Americans who have never tasted squid.

yuko added 2 months ago

Thanks for your comment. I am not so disappointed since some readers sent me the positive comments : ) I will try your vinegar marinade next time. That sounds good too!