How to Make Ultimate Grilled squid and stir fry vegetables

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The ingredients needed to make Grilled squid and stir fry vegetables:

1. Prepare 1/2 kilo of squid
2. Get 3 kinds of capsicum (red, yellow,orange)
3. Prepare chopped onions
4. Take 2 cloves garlic
5. Get ginger (just a pinch of chopped)
6. Take leaves onion
7. Prepare smoked parika (optional)
8. Get chilli paste
9. Make ready olive oil
10. Get 4 tbsp kikoman soy sauce
11. Take 1/2 cup oyster sauce
12. Prepare squeeze lemon
13. Get salt
14. Get pepper

There are lots of English names for this dish, like "squid stir-fry with sour vegetables," "squid stir-fry with pickled My eldest sister really enjoys this classic Squid stir-fry with Pickled Mustard Greens, and likes to get it. In addition grilled octopus and other Taiwanese dishes like grilled egg and oyster will be served. This board is about combining grilled squid, a Taiwanese classic night snack enjoyed in the night market, and alcohol. Soak up the sun amid the aroma of fruit and vegetables at Athens eatery.

Steps to make Grilled squid and stir fry vegetables:

1. Cook at the same time the stir fry vegetables and the grilled squid on a separate pan. Attached photos are some of the ingredients.
2. For stir fry vegetables, fry the ginger, minced garlic, onions and the capsicum at the same time. Add the pepper, paprika, soy sauce, oyster sauce. Fry it for 5 minutes then add a squeeze of lemon and a little bit of water.
3. Marinade the squid with salt,pepper and a little bit of olive oil then grill it for 3 minutes on each side. Make sure to not over cook it. Immediate add the grilled squid into your stir fry vegetables and let it simmer for another 3 minutes on a high fire then add the onion leaves.
4. Serve with brown rice.

This board is about combining grilled squid, a Taiwanese classic night snack enjoyed in the night market, and alcohol. Soak up the sun amid the aroma of fruit and vegetables at Athens eatery. This stir-fry is all about variety, so in either case, the squid plays a major role in mixing it up. In Taiwan it's not uncommon to also slice a small chili or two along with the julienned vegetables for a touch of heat. The dish might be Hakka in origin, but it's been widely adopted throughout Taiwan's.

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