Stri-fried Squid with Vegetables

Page 198

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Recipe Review

This was actually not as good as it should have been, but that was my fault - I over-blanched the squid - dropped it all in the boiling water at once so of course the water then went off the boil and took a couple of minutes to come back up. Next time I'll do small batches. So the squid ended up distinctly chewy, though still edible, and the flavour was fine; I would cook this again.

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