Mực Xào Chua Ngọt (Sweet and Sour Squid)
Món truyền thống · Vietnamese
A classic Vietnamese stir-fry featuring tender squid cooked in a vibrant sweet and sour sauce with fresh vegetables. This dish is a perfect balance of tangy, sweet, and savory flavors, often served with steamed rice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Squid500g
- Garlic3 cloves
- Ginger1 inch piece
- Red bell pepper1/2
- Green bell pepper1/2
- Onion1/2
- Pineapple chunks1/2 cup
- Fish sauce2 tbsp
- Sugar2 tbsp
- Rice vinegar2 tbsp
- Tomato paste1 tbsp
- Cornstarch1 tsp
- Water2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
- Red chilifor garnish
Các bước
- 1
Clean and prepare the squid by removing the skin and internal organs, then cut into rings or bite-sized pieces. Marinate with a pinch of salt and pepper.
- 2
Mince garlic and ginger. Cut bell peppers and onion into bite-sized pieces. Drain pineapple chunks.
- 3
In a small bowl, whisk together fish sauce, sugar, rice vinegar, tomato paste, and cornstarch mixed with 2 tbsp water to create the sauce.
- 4
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).
- 5
Add the prepared squid to the wok and stir-fry quickly until it just turns opaque (about 1-2 minutes). Remove squid from the wok and set aside.
- 6
Add the remaining 1 tbsp of oil to the wok. Add bell peppers and onion, stir-fry until slightly tender-crisp (about 3-4 minutes).
- 7
Return the squid to the wok. Add pineapple chunks. Pour the prepared sweet and sour sauce over the ingredients.
- 8
Stir-fry everything together until the sauce thickens and coats the squid and vegetables (about 1-2 minutes). Season with salt and pepper to taste.
- 9
Garnish with fresh cilantro and sliced red chilies before serving hot.
