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Calamari Stir Fry with Mixed Vegetables
Courtesy of Ruggiero Seafood
Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 20 Min.
What you need:
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1 lb. Fisherman's Pride calamari, cleaned and cut in
1/4-inch wide rings
¼ cup lime juice
1/2 tsp. salt
1/2 large cauliflower, florets only
1 Idaho potato, peeled and cut in 3/4-inch cube
2 Tbsp. vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, sliced lengthwise
3 inches fresh ginger, finely grated
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp. tumeric
1/8 tsp. cayenne pepper
Fresh coriander
What to do:
1. Marinate the calamari rings for 20 minutes in lime juice and salt. Drain
2. Bring a pot of water to a boil. Add salt to taste and cook the cauliflower florets and diced potato in the boiling water until soft, but not quite cooked. Lift the vegetables out with a slotted spoon and reserve.
3. Heat 2 tablespoons oil in a sauté pan or wok. Add sliced onion. Cook and toss until it begins to soften. Add garlic and ginger, and more oil if necessary.
4. When garlic is golden, add ground coriander, cumin, turmeric, and cayenne pepper. Toss and stir.
5. Add cauliflower and potato and cook until they take on some color, about 3 minutes. Add the calamari and toss with the other ingredients. Pour in 1/2 cup water and scrape the pan. Toss the ingredients until all are hot.
6. Place in a serving bowl and garnish with fresh coriander leaves.
7. Serving suggestion: Cook your favorite rice as an accompaniment.
Serve with:
Steamed, cooked rice.
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