Stuffed Squid with Mushrooms and Beans

1. 1 Squid tubespack 500 g ≈ $8.00 120 g
2. 2 Canned red beanspack 400 g ≈ $1.10 35 g
3. 3 Button mushrooms≈ $7.50 per kg 95 g
4. 4 Almondspack 150 g ≈ $4.00 15 g
5. 5 Soy sauce 25 ml
6. 6 Honey 10 g
7. 7 Salt 1 g
8. 8 Sunflower oil 12 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the squid¹, rinse, and peel off the skin. Salt the water and bring to a boil.

2. Poach the squid¹ bodies in boiling water for 3–4 minutes until firm, then drain and cool.

3. Drain and rinse the canned² beans. Chop the mushrooms and roughly chop the almonds⁴.

4. Sauté the mushrooms in 6 ml (1 tsp) oil for 5 minutes, then add the almonds⁴ and 10 ml (2 tsp) soy sauce, cooking another 3 minutes.

5. Stir in the beans, 5 g (1 tsp) honey, and 5 ml (1 tsp) soy sauce, simmering 5 minutes until thickened.

6. Stuff the squid¹ bodies with the filling. Heat the remaining oil in a pan, add the remaining soy sauce and honey, and sear the squid 2 minutes per side.