Ingredients
- 300g or 12 oz of fresh squid
- 50g or 2 oz of Mushrooms
- 100g 2 oz of brocilli
- 50g or 2 oz of bamboo shoots
- 2 chilli
- 2 pieces of ginger
- 30ml or 2 tbsp of low sodium salt
- 45ml or 3 tbsp of black vinegar
- 30ml or 2 tbsp of cornstarch, white sesame oil
· 50g or 2 oz of carrot
Preparation
Cut mushrooms to half and slice carrot. Cut brocilli at the stem into small pieces and blanch with salt water. Slice the corn bamboo shoots and blanch and lastly shredd the chilli. Heat about 5ml of vegetable oil in a wok, santé the ginger sliced. Add chilli, vegetarian squid, mushrooms, brocilli, corn bamboo shoots, carrot and fry for about 10 minutes. Add the sodium salt, black vinegar and cornstarch into the wok and fry for a further 10 minutes.
