SunRice
Poh's rice kitchen

Poh’s SA Inspired Squid, Kohlrabi & Black Bean Stir Fry

I am using:

Prep time

15min

Cook time

60min

This dish will transport you to South Australia in seconds

SunRice Long Grain White Rice

SunRice Long Grain White Rice

Long Grain Rice is your go to grain for a versatile dish. It has long slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking SunRice White Long Grain Rice is a perfect partner to a stir-fry, casserole or a stew. For something more adventurous, try a spicy jambalaya from the deep south of the United States. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Long Grain Rice

  • 450 g Cleaned Squid Tubes + Tentacles

  • 2 tbsp Shaoxin Rice Wine ((found at most supermarkets and Asian grocers))

  • 1 pinch White Pepper

  • 1 pinch Sugar

  • 2 tsp Light Soy

  • 3 tbsp Vegetable Oil

  • 3 clove Garlic (chopped finely)

  • 2 Ginger (peeled and shredded finely)

  • 3 tbsp Whole Fermented Black Beans (rinsed in cool water)

  • 1 tbsp Oyster Sauce

  • ¼ tsp Sesame Oil

  • ½ Kohlrabi (peeled, sliced 2-3 mm)

  • ½ Large Red Capsicum (cut into bite sized pieces)

  • 1 Long Red Chili (sliced)

  • 5 Spring Onions (cut into 3cm batons)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Poh’s SA Inspired Squid, Kohlrabi & Black Bean Stir Fry

Method

  • Cook the rice following packet instructions.

  • To score the squid, remove the wings and slice into bit size pieces. Using a sharp knife slice the squid down the seam and open it to reveal the inside. Scrape away anything that’s not clean flesh then score a lattice pattern very carefully across the entire surface, making sure not to cut all the way through the flesh.

  • Slice into roughly 4 x 4cm squares, then mix in a bowl with the Shaoxing rice wine, pepper, sugar and soy to marinate until needed.

  • To make the stir fry, combine the oil with the garlic and ginger in a large heavy based frypan over high heat. Sauté until it begins to turn golden, then add the squid.

  • Stir fry until the squid still looks a tad translucent, then add all the seasonings and remaining vegetables.

  • Continue to stir fry for a few seconds, then taste to see if the squid is cooked through. Remove from the heat immediately and serve hot with the steamed rice.

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