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

- Versatile and light - Grains remain separate when cooked - Absorbs flavors from cooking - Pairs well with stir-fries, casseroles and stews - Suitable for adventurous dishes like spicy jambalaya - Naturally gluten-free

View product

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.

More recipes like this one