Stir Fry Jellyfish, Squid and Cilantro Stems

Name: Stir Fry Jellyfish, Squid and Cilantro Stems
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 oz. Cilantro Stems; 1 lb. Squid; 7 oz. Jellyfish; 1 tbsp. Cooking Oil; 0.5 oz. Sliced Garlic; 0.5 oz. Sliced Ginger; 1 tbsp. Shaoxing wine; 1 tsp. Sesame Oil; Marinade; 1 tsp. Salt; 1 tsp. Sugar; 1 tsp. White Vinegar; 1 tbsp. Shaoxing wine; 0.5 tsp. White Pepper

Stir-fry jellyfish, squid and cilantro stems – this is a simple recipe but quite tricky to cook it perfectly. The squid is very tender but a little bit bouncy. Follow chef John’s tips and you’ll be glad for trying.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 oz. Cilantro Stems
1 lb. Squid
7 oz. Jellyfish
1 tbsp. Cooking Oil
0.5 oz. Sliced Garlic
0.5 oz. Sliced Ginger
1 tbsp. Shaoxing wine
1 tsp. Sesame Oil
Marinade
1 tsp. Salt
1 tsp. Sugar
1 tsp. White Vinegar
1 tbsp. Shaoxing wine
0.5 tsp. White Pepper

Directions:

Step 1

Cut the squid and make it a flower shape: Flip the squid to make it more comfortable for you make diagonal cuts starting from the bottom right corner. After all the diagonal crosshatch cuts are made, cut the squid into strips from top to bottom and then cut the strips into smaller cuts.

Step 2

In a mixing bowl, combine cilantro, salt, sugar, white vinegar, white pepper, and Shaoxing wine. Set aside.

Step 3

Rinse the jellyfish with tap water for 8-10 hours to remove the salty flavor. (You can do this 1 day before to save time.) Then slice the jellyfish into thin pieces.

Step 4

Water blanch and fry the squid and jellyfish in cooking oil at a temperature at 300-350°F (150-180°C) for 1 to 2 minutes. Remove them with a strainer from the oil.

Step 5