Sake appetizer recipes

Seafood｜Seasonal vegetables｜Spring｜Western food｜若いかとアスパラガス・筍の粒マスタード炒め

Stir-Fried Baby Squid, Asparagus, and Bamboo Shoots with Whole Grain Mustard

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Culinary Art Workshop - 2017.May

Houraisen Bessen

Ingredients

Baby Squid 100g (net)
... Remove innards and cartilage, peel the skin, and cut the body into 1cm rings or bite-sized pieces.
Asparagus 2 stalks
... Peel the lower parts and cut into 3cm diagonal slices.
Boiled Bamboo Shoots 40g
... Cut into wedges.
Garlic 1 clove
... Thinly sliced.

Seasonings

Olive Oil 2 tsp
White Wine 2 tsp
Whole-Grain Mustard 2 tsp
Soy Sauce 1 tsp
Salt and Pepper To taste

Instructions

  1. Briefly boil the asparagus in salted water and set aside.
  2. Mix the whole-grain mustard and soy sauce together.
  3. Heat a frying pan, add olive oil, and sauté the garlic until fragrant. Add the bamboo shoots and stir-fry.
  4. Add the squid and asparagus, and once the squid starts to cook, pour in the white wine to evaporate the alcohol. Mix in step 2, season with salt and pepper, and serve.