Ingredients:
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1/2 lb. thin asparagus, trimmed and cut into 1/2-inch pieces
1 red bell pepper, chopped
1 lb. whole squid, cleaned and cut into bite-size pieces
1 cup cooked barley (1/4 cup uncooked)
1 can (8 oz.) bamboo shoots, drained and coarsely chopped
1 tablespoon MAGGI Instant Chicken Flavor Bouillon
1 tablespoon sake (rice wine)
1 tablespoon unseasoned rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon ground white pepper
Mint leaves for garnish
Directions:
HEAT oil in large skillet or wok over medium-high heat. Add ginger; stir-fry for 1 minute or until fragrant. Add asparagus and bell pepper; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Add squid, barley, bamboo shoots, bouillon, sake, vinegar, sugar and white pepper; stir-fry for 5 minutes or until squid curls. Garnish with mint; serve immediately.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
25 minutes
Servings: 4
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