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.

Ingredients

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

Preparation

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.