taiwanese

Squid and Celery Stir-Fry with Ginger and Rice Wine

Name: Squid and Celery Stir-Fry with Ginger and Rice Wine
Yield: 1 serving
Cuisine: taiwanese
Ingredients: 184 g squid, cleaned; 212 g cooked short grain rice; 129 g celery, sliced; 74 g red bell pepper, sliced; 9 g fresh ginger, sliced; 6 g garlic; 15 g soy sauce; 11 g shaoxing rice wine; 6 g sugar; 11 g neutral oil; 0.92 g white pepper

This stir-fried dish pairs squid, cleaned with cooked short grain rice, celery, sliced and fresh ginger, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

88 g Carbohydrates

14 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

184g squid, cleaned 169 kcal
212g cooked short grain rice 276 kcal
129g celery, sliced 21 kcal
74g red bell pepper, sliced 23 kcal
9g fresh ginger, sliced 7 kcal
6g garlic 9 kcal
15g soy sauce 11 kcal
11g shaoxing rice wine 14 kcal
6g sugar 23 kcal
11g neutral oil 97 kcal
1g white pepper 3 kcal

Cooking instructions

squid
Slice the squid into bite-size pieces. If using tubes, score in a crosshatch pattern for curl. Pat dry.
soy sauceshaoxing rice winesugar
Mix soy sauce, rice wine, and sugar in a small bowl.
fresh gingergarlicneutral oil
Heat neutral oil in a wok over high heat. Add ginger and garlic; stir 15 seconds.
celeryred bell pepper
Add celery and red bell pepper; stir-fry 2 minutes until crisp-tender.
squidsoy sauce
Add squid and stir-fry 60 to 90 seconds until opaque. Pour in the sauce and toss to coat; cook 30 seconds more.
Serve immediately over rice.