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18 December 2012,21:12 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Pull tentacles and intestines out of squid. Pull 'feather' out of body and discard. Cut tentacles from intestines, discard intestines.
  • Rinse body and tentacles and peel skin from body. Drain well. Halve bodies lengthways and score the surface.
  • Cut spinach into 5 cm strips. Parboil stalks for 3 minutes, drain and refresh under cold running water. Halve onion lengthways then cut into 4 lengthways strips.
  • Separate into layers. Slice bamboo shoots.
  • Heat oil in a wok. Stir-fry prepared squid 1 minute. Add onion and stir-fry for 30 seconds.
  • Add ginger, spinach, mushrooms, bamboo shoots, carrot, beans and capsicum and stir-fry a further 30 seconds.
  • Pour in chicken stock and soy sauce. Bring to the boil, reduce heat and simmer, covered, 3 minutes.
  • Stir blended corn flour and water into sauce and cook until thickened.
  • Serve hot with steamed rice.


  • 1 kg squid
  • 5 Chinese mushrooms soaked in warm water 20 minutes
  • 2 bunch Chinese spinach or cabbage
  • 5 tablespoons Cooking oil
  • 2 onions
  • 1 teaspoon grated fresh ginger root
  • 100 grams bamboo shoots
  • 200 grams carrot, finely sliced
  • 200 grams green beans, finely chopped
  • 200 grams capsicum, finely sliced
  • 200 ml chicken stock
  • 2 tablespoons soy sauce
  • 4 teaspoons corn flour blended with
  • 2 tablespoons water

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