Korean Style Squid & Vegetable Stir-Fry - Markwell Foods New Zealand

Ingredients

• Rinse the rice and cook according to packet instructions
• Marinate the squid tentacles in mirin, sesame oil and a pinch of salt and pepper for about 10 minutes.
• Meanwhile, combine all the sauce ingredients in a bowl and set aside.
• Heat the oil in a large pan or wok over high heat. Stir-fry the onion, carrot, and capsicum for 2–3 minutes until just tender.
• Add the garlic and ginger and stir-fry for another 30 seconds. Then add the squid and cook for 2–3 minutes until the squid is just cooked through (avoid overcooking to keep it tender).
• Add the sauce and toss everything together. Stir in the bean sprouts and spring onions, cooking for a final minute until the vegetables are bright and just wilted.
• Remove from heat and sprinkle with toasted sesame seeds. Serve hot over steamed rice sprinkled with sesame seeds and coriander leaves.