Here's how Stirfried Squid and Bok Choy soup can help you in weight reduction
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We hope you got insight from reading it, now let’s go back to stirfried squid and bok choy soup recipe. To make stirfried squid and bok choy soup you need 9 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Stirfried Squid and Bok Choy soup:
- Get 1 Squid
- Prepare 1 Carrot
- Provide 1 Courgette
- Use 1 Celery stalk or small Chinese celery bunch
- Provide 1 Bok Choy
- Prepare 2 tbsp grinded dried shrimp
- You need 1 big bowl of water
- You need Salt
- Use Dashi
Instructions to make Stirfried Squid and Bok Choy soup:
- Cut the squid open and clean the gut.
- Throw out the sack, scale, teeth and eyes.
- Cut the Squid in bite size pieces. Please note that some Squid like NZ squid are quite tough so you may need to slice them up.
- Slice up the veges. I use Chinese celery for the aroma because I hate eating celery. Those are frozen since Chinese celery is hard to find in NZ supermarket.
- Put your wok or pan on the stove at high temperature. Add oil and wait for the oil to heat.
- Throw in the squid, add salt and dashi stock to taste. Stir the Squid until the flesh turns solid white (as opposed to the transparent white colour of raw squid).
- Add veges and stir for a few minutes. Remove from heat.
- Fill your soup pot with water and put on the stove at high temperature.
- Add grinded dried shrimp, salt and dashi stock to taste.
- Wash the bok choy and cut it into small pieces.
- Once water is boiled, throw in the bok choy and turn off the stove. Leave the pot on to let the heat cook the bok choy for 5 minutes.
- Serve with rice.
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