Squid in Sweet-Sour Soy Sauce with Green Peas and Sesame

1. 1 Squid tubespack 500 g ≈ $8.00 195 g
2. 2 Soy sauce 11 ml
3. 3 Sugar 4 g
4. 4 Vinegar 9% 6 ml
5. 5 Sesame seeds 4 g
6. 6 Canned green peaspack 400 g ≈ $1.00 95 g

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

Method

1. Clean squid¹ by removing skin, innards, and quill, then rinse under cold water.

2. Slice squid¹ into rings or strips, scoring the inside lightly in a crisscross pattern.

3. Boil water, blanch squid¹ for 30 seconds until opaque, then drain in a colander.

4. Rinse green peas under cold water, drain in a sieve.

5. In a pan, combine soy sauce, 1 tbsp sugar, 1 tbsp rice vinegar, and 50 ml water; bring to a boil.

6. Add squid¹ and peas, simmer on low heat for 1–2 minutes, stirring, until squid is tender yet firm.

7. Remove from heat, sprinkle with sesame seeds, and serve.