Squid and Broccoli in Oyster Sauce

Squid and Broccoli in Oyster Sauce

Squid and Broccoli with Oysters Sauce. I have never though that squid and broccoli could be cook together until I saw the dish in one of the Pinoy eatery in here in Abu Dhabi. When I have seen the dish I immediately though of a better way to cook it with my own version. For my squid and broccoli with oysters sauce version I wanted an oriental flavor in it so I added hoisin sauce in the recipe. Cooking squid as I have previously mentioned on my other squid dish post should be quickly as possible to have a soft and crunchy squid meat, overcooked squid becomes gummy. It is best to use the large size squid and discard the innards and skin or any other part that will give a dark texture to the dish.

Ingredients:

Squid and Broccoli in Oyster Sauce - Ingredients

1 kilo large squid,
1 medium size, broccoli, cut into serving pieces, stem thinly sliced
1 stalk celery, sliced thinly
1 small size red bell pepper, julienne
1 small size carrot, sliced thinly
1 cube pork or chicken bullion
1 medium onion, chopped
1/2 head garlic, chopped
1 thumb size ginger, cut into strips
1/2 c. oyster sauce
1 tbs. hoisin sauce
1/4 cornstarch
cooking oil
sesame oil
salt and pepper

Cooking procedure:

To clean the squid, pull out the head and the innards will come out with it. Discard ink sacks entrails and remove teeth, cut/discard the eyes keep aside the tentacles. Remove the membrane from the body and outer skin, wash out entrails, wash squid and drain. Slice body into thick strips, cut tentacles in proportion to sliced body. In a wok quickly stir fry squid for 2-3 minutes remove from wok and set aside. In the same wok sauté garlic, ginger and onion. Add in the broccoli stems, carrot, and celery, stir cook for 1-2 minutes. Add in oyster sauce and pork or chicken bullion cook for 1-2 minutes. Now add the broccoli floret, bell pepper, squid and hoisin sauce, stir cook for another 2-3 minutes, add in cornstarch diluted in 1/2 cup of water, season with salt and pepper. Stir cook for another 1-2 minutes or until sauce thickens, drizzle with sesame oil. Serve hot.

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