Squid is versatile, high protein and high in vitamin B12. On a vegan diet, getting enough B12 can be an issue so dishes with mollusks help to balance out the pescovegan diet. Squid with vegetables is a well-known Chinese stir fry, easy to prepare and tasty. This version is quite low in fat, only about 6 grams per serving.
1 lb squid
1 tbsp fresh ginger
2 cloves garlic
1 tbsp canola oil
2 carrots, sliced diagonally
3 stalks celery, sliced diagonally
2 shitake mushrooms
1 scallion, chopped
1 tsp cornstarch
1/2 tsp salt
1/2 tsp sesame oil
1 1/2 tbsp water
Clean and rinse the squid. Cut each tube in half and score the inner surface in a crosshatch pattern. Cut into ~ 1 1/2 inch chunks. Salt and pepper lightly and set aside.
Prepare the vegetables and mushrooms.
Combine the cornstarch, salt, sesame oil and water in a small bowl.
In a wok or large nonstick pan, heat the oil, ginger, garlic and scallion until fragrant, but don’t brown the garlic.
Add the squid and stir fry for about 2 minutes over moderate heat. You should see the crosshatched pieces curl into little round cylinders.
Remove the squid and add the vegetables to the pan. Stir fry for 8 to 10 minutes so that the carrots begin to soften and the mushrooms cook.
Add the squid back to the pan, and add the cornstarch mix.
Stir fry for 2 minutes and serve with steamed rice.