Chinese-Style Squid

1. 1 Squid tubespack 500 g ≈ $8.00 265 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Soy sauce 17 ml
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Ground black pepper 1 g
6. 6 Vinegar 9% 3 ml
7. 7 Sugar 4 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Khmeli-suneli 2 g
10. 10 Sunflower oil 13 ml

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

Method

1. Clean squid¹ by removing the skin, innards, and quill, then rinse.

2. Boil squid¹ in salted boiling water for 2–3 minutes until opaque, drain, and slice into strips.

3. Chop onion² into large cubes, mince garlic⁴, and roughly chop dill⁸.

4. Sauté onion² in vegetable oil for 4–5 minutes until golden.

5. Mix soy sauce, sugar, vinegar, black pepper, and hmel-suneli (or sub with a pinch of coriander and cumin).

6. Add garlic⁴ and squid¹ to the onion², pour in the sauce, and stir-fry for 2–3 minutes.

7. Sprinkle with dill⁸ and serve.