Seafood Saturday ~ Ginger Squid Stir Fry

I have eaten more in the last two weeks, being on holidays, than I care to count. Every day I start with the best of intentions NOT to make a glutton of myself and end each day with a very full belly and wondering what in the world has happen to my willpower??! I have consumed inordinate amounts of muffins, cakes, rich haloumi cheeses, and most of all, seafood!

This recipe, while substantial, has a very light flavour with a citrus and ginger punch and is a real crowd pleaser and more than easy to prepare. A very tasty alternative to fried or crumbed squid which is healthy, fast and super delicious!

squid cu final

squid ingredients
Ginger Squid stir fry ~ serves 4
500 g squid rings or tubes cut
1 x thumb size piece of ginger
2 Tbls gluten free soy sauce
1 Tbls olive oil
300g broccoli florets partially steamed
1 apple cored and diced
2 celery ribs cut in slices on a bias
1/3 cup slivered almonds
1 zest of an orange
3 Tbls white wine
Salt and pepper

Clean and cut the squid rings.   Mince half of the ginger and combine with the soy sauce and olive oil.

squid 1

Marinate the squid in the mixture for 30 minutes to 2 hours.

squid 2

Transfer the marinated meat into a wok and sauté until nearly cooked through. Then add half of the apple and celery and lower the heat to medium.

squid 9

Toss the ingredients until thoroughly combined.

In a separate skillet, lightly toast the almonds.

squid 4

Cut the balance of the ginger into thin strips and then add to the almonds along with the remaining apple and the orange zest.

squid 6

Toss and then deglaze the pan with the wine.

squid 5

Lower the heat to medium and cook covered for a few minutes to soften.   Set aside.

Add the broccoli to the cooked squid and season with salt and pepper as desired.   Add the balance of celery and toss.

squid 10

Serve the stir fry with the crunchy almond apple topping and rice.

squid final

Ginger Squid Stir Fry
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Recipe type: Main Dish
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 500 g squid rings or tubes cut
  • 1 x thumb size piece of ginger
  • 2 Tbls gluten free soy sauce
  • 1 Tbls olive oil
  • 300g broccoli florets partially steamed
  • 1 apple cored and diced
  • 2 celery ribs cut in slices on a bias
  • ⅓ cup slivered almonds
  • 1 zest of an orange
  • 3 Tbls white wine
  • Salt and pepper
Instructions
  1. Clean and cut the squid rings. Mince half of the ginger and combine with the soy sauce and olive oil.
  2. Marinate the squid in the mixture for 30 minutes to 2 hours.
  3. Transfer the marinated meat into a wok and sauté until nearly cooked through. Then add half of the apple and celery and lower the heat to medium.
  4. Toss the ingredients until thoroughly combined.
  5. In a separate skillet, lightly toast the almonds.
  6. Cut the balance of the ginger into thin strips and then add to the almonds along with the remaining apple and the orange zest.
  7. Toss and then deglaze the pan with the wine.
  8. Lower the heat to medium and cook covered for a few minutes to soften. Set aside.
  9. Add the broccoli to the cooked squid and season with salt and pepper as desired. Add the balance of celery and toss.
  10. Serve the stir fry with the crunchy almond apple topping and rice.

  • 500 g squid rings or tubes cut
  • 1 x thumb size piece of ginger
  • 2 Tbls gluten free soy sauce
  • 1 Tbls olive oil
  • 300g broccoli florets partially steamed
  • 1 apple cored and diced
  • 2 celery ribs cut in slices on a bias
  • 1/3 cup slivered almonds
  • 1 zest of an orange
  • 3 Tbls white wine
  • Salt and pepper
Instructions
  1. Clean and cut the squid rings. Mince half of the ginger and combine with the soy sauce and olive oil.
  2. Marinate the squid in the mixture for 30 minutes to 2 hours.
  3. Transfer the marinated meat into a wok and sauté until nearly cooked through. Then add half of the apple and celery and lower the heat to medium.
  4. Toss the ingredients until thoroughly combined.
  5. In a separate skillet, lightly toast the almonds.
  6. Cut the balance of the ginger into thin strips and then add to the almonds along with the remaining apple and the orange zest.
  7. Toss and then deglaze the pan with the wine.
  8. Lower the heat to medium and cook covered for a few minutes to soften. Set aside.
  9. Add the broccoli to the cooked squid and season with salt and pepper as desired.
  10. Add the balance of celery and toss.
  11. Serve the stir fry with the crunchy almond apple topping and rice.

Comments

  1. GK says:

    Lisa, this looks so lovely, light and fresh!! I love seafood and simply adore ginger and the apple and almond topping….. how heavenly???
    Your on another winner here SOS.
    GK