I love squid: it’s cheap, ocean-friendly, and when cooked properly, really delicious. My mom used to make this dish with regular peas, but since I had some snow peas I decided to give this a new twist. I don’t have the recipe, so I just guessed. Results are not perfect, but it’s definitely worth another try some other time.
Start by giving some minced garlic and ginger a quick stir fry, then add peas. When they turn bright green (before they start to brown), remove. Then I added the squid. You can buy it frozen and cleaned, and you can either cut the tube into rings or if the squids are really thick. cut in half longitudinally, using a knife to score a cross-hatch pattern in the surface for quicker cooking and to prevent curling. After a minute or so, I added a splash of sake, a little veg broth, and some corn starch mixed with water to thicken.
I served it with some steamed rice and fried Japanese eggplant in ponzu– I sliced the eggplant and fried it until soft, then sprinkled some pre-made ponzu. Yeah.