Squid and Bell Pepper Stir-Fry
Squid and bell pepper stir-fry offers a delightful synergy of textures, a vibrant palette of color, and a medley of flavors.
Servings 2 people
Calories 40kcal
Cost $20
Equipment
- 1 Wok
Ingredients
- 3 squids tentacles cut just under the eyes, eyes separated and tubes cleaned
- 3 bell peppers seeded and cut into ½-inch wide slices
- 1 teaspoon curry powder
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Cut the squid tubes so they can lay flat and score the surface diagonally with a sharp knife, then cut the opened tubes into 1-inch strips.3 squids
- Heat a wok over a high heat, melt-in some cooking fat and add the bell peppers, squid pieces and squid tentacles all at once.Cooking fat, 3 bell peppers
- Stir-fry, stirring constantly, until the squid becomes opaque white.
- Now over a medium heat add the curry powder, season to taste with salt and pepper and stir-fry, stirring, for another minute or two.1 teaspoon curry powder, Sea salt and freshly ground black pepper to taste
Nutrition
Calories: 40kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 7mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 671IU | Vitamin C: 144mg | Calcium: 23mg | Iron: 1mg