Squid Ink Stir-Fry (Camam Batcique)

Name: Squid Ink Stir-Fry (Camam Batcique)
Yield: 275 g
Ingredients: Weet-Bix (1.12kg) 17 g; Tangerine 40 pcs; Cornstarch 10 g; Jayeondream Pressed Canola Oil 8 ml; Korean Soft Tofu 200 g

282 kcal

#Squid Ink Stir-Fry #Squid Ink Dish #Seafood #Mediterranean Cuisine #Italian Food #Seafood Stir-Fry #Easy Recipe #Squid Dish #Party Food #Special Dish

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Ingredients

Main ingredients

Weet-Bix (1.12kg) 17 g
Tangerine 0.5 pcs
Cornstarch 10 g
Jayeondream Pressed Canola Oil 8 ml
Korean Soft Tofu 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 31.84 g 44%

Protein 11.94 g 17%

Fat 12.54 g 39%

Serving size 275g

Cooking steps

1

Clean the squid thoroughly and cut it into bite-sized pieces.
2

Mince the garlic and onion.
3

Heat olive oil in a pan and sauté the garlic and onion.
4

Add the squid and stir-fry quickly over high heat.
5

Season with salt and pepper.
6

Add the squid ink sauce and stir-fry evenly until everything is well mixed.
7

Plate the dish and garnish with parsley.

Squid Ink Stir-Fry (Camam Batcique)

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