Stir Fry Squids with Bean Sprouts and Scallions
This squid with bean sprouts, scallions, and red chili pepper stir-fry is a quick and easy dish to make for weeknight dinners. It is also a simple way to consuming seafood regularly for the heart, brain, and eye health. Plus, it is kidney and renal-diet friendly. For people who have been advised to watch potassium, sodium and phosphorus intake, they can enjoy this flavorful and delicious seafood and veggie stir-fry too!
<INGREDIENTS> serve about 4 hungry persons
1 lb (16 oz) whole squids, cleaned, tentacles separated and sliced and body sliced into rings
1 bag (9 oz or 255 g) of mung bean sprouts
2.5 cups chopped scallions
5-6 thin slices of chopped fresh red chili pepper (use more if you like spicy)
1 teaspoon of chili oil
1-2 tablespoons cooking oil
a tiny pinch of sea salt
<DIRECTIONS>
- Heat oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add red chili pepper and give it a quick stir for about 15-20 seconds.
- Add in squids, cook and stir fry for about 40 seconds or until the surface of squid turns white but squid is not cooked through.
- Add in bean sprouts, chili oil, and a tiny pinch of sea salt, and cook and stir fry to combine everything for about 40-50 seconds.
- Add in chopped scallions and cook and stir fry for another 30 seconds or until the squid is cooked through. That’s it! Turn off the heat.
- Serve over a bed of steamed rice and enjoy while it’s warm!
Happy eating! 🙂
腎臟病患者也可以享用的美味!
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!