This Hong Kong Style Stir Fried Squid & Chinese Broccoli recipe from Jeremy Pang will bring authentic Hong Kong street stall restaurant flavours to your kitchen at home.
“Dai pai dongs are a classic Hong Kong street stall style restaurant that has been around since the 1800’s. Literally translated, dai pai dong means ‘long licensed stall’ and refers to licenses that stall owners were forced to display after WWII when they became more government regulated. Dai pai dongs are typically run by one or two incredible wok chefs, and only a few helpers serve tables. They are known for utilising fresh ingredients and the smoky carmalised flavours that only a true wok master can produce. If ever out in Hong Kong it is well worth visiting a Dai pai dong for a truly authentic and delicious experience.” – Jeremy Pang
Blanch the beansprouts in a wok for 3 minutes. Drain well, then place in a bowl of cold water to stop the cooking.
Slice the squid open, lightly score it diagonally, then cut them into rough chunks. Place these in a small mixing bowl, add the cornflour, mix well.
Heat the vegetable oil in a wok. When smoking hot, add the garlic and stir-fry until golden brown, then add the red chilli and turn the heat up to high. Once smoking hot again, add the squid and sear, tossing once or twice to combine the flavours. Keep the wok on a high heat, add the beansprouts and broccoli, stirring continuously.
After about 30 seconds, stop stirring and allow the wok to heat up even more. Once smoking hot again, pour the sauce into the wok and bring to a vigorous boil. Stir-fry for a further minute, then serve.
Don’t like squid? Swap it out for thin (1cm) slices of beef steaks instead.
PREP TIME 10 MINUTES, COOK TIME 15 MINUTES
