It’s just a quick and easy recipe for busy days. I’m particular to make recipes as easy and fast as I could.I’m running out of time because of some special task around.This quick and easy cooking gives me the opportunity to finish other works especially if my schedule is too tight because of work load. Quick cooking is also a quick labor of love for the family!
Cooking time: 8-10 minutes:
1/2 kl. cuttlefish
1 red or green med.sized bell pepper
half cup of fungus(optional)
1 abalone mushroom
1 small fresh carrot
5 tablespoons of Canola oil
2 tablespoons of cornstarch (dissolved in water)
2 drops of Sesame oil
pepper to taste
Note: I’m using Canola oil regularly, it’s a pure vegetable oil and cholesterol-free
1 teaspoon of salt
1 tablespoon of brown sugar
2 tablespoon of vinegar or calamansi juice (local lemon juice)
1/4 cup soup stock
1 tablespoon of Ginger wine (you can make your own ginger juice)
1. Wash,clean and skin the cuttlefish.Slash the inside flesh with a sharp knife.Remove all the internal organs (including the hard bone). Cut in large pieces and slice all the edges to form a flower pattern.
2. Remove the stalk and seeds of pepper. Cut into pieces. Wash and clean fungus and cut into med-sized pieces. Slice carrots thinly. Wash abalone mushroom and cut thinly.
3. Mix seasoning well.
4. Place cuttlefish slices into a pan of boiling water for 2 minutes. Remove and pour cold water to cool down. Lift out and drain.
5. Heat oil in a pan or large wok. Stir fry cuttlefish slices over high heat. Add other ingredients. Add seasoning and stir fry for a while. Add cornstarch dissolved in water. Drops of sesame oil on top and serve hot.