Three Cup Calamari (or Squid) from Chef Cheng/ Taiwanese cooking show with Subtitles | healthy calamari recipe | Orangesandavocados

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Three Cup Calamari (or Squid) from Chef Cheng/ Taiwanese cooking show with Subtitles
Taiwanse dish: Three cup Calamari (三杯中卷)

Ingredients:
1 calamari, in 2-inch bite size and parboiled
5 cloves of garlic, peeled
10 pieces of ginger, thinly sliced
1 chili, largely chopped
1 shallots, minced
1 bunch of vietnamese basil/ thai basil
1 tbsp granulated sugar
1 tbsp soy sauce
2 tbsp rice wine/ chinese cooking wine, divided
2 tbsp sesame oil, divided
3 tbsp cooking oil, divided

*Wok hei (鑊氣): quotes from wikipedia
literally, the “breath of the wok”, a poetic phrase Grace Young first coined in her cookbook, The Wisdom of the Chinese Kitchen. In her book, The Breath of a Wok, Young further explores the ideas and concepts of wok hei. An essay called “Wok Hay: The Breath of a Wok” explains how the definition of wok hei varies from cook to cook and how difficult it is to translate the term. Some define it as the “taste of the wok,” a “harmony of taste,” etc.: “I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma.”

Further reading:

healthy calamari recipe

Taiwanse dish: Three cup Calamari (三杯中卷)

Ingredients:
1 calamari, in 2-inch bite size and parboiled
5 cloves of garlic, peeled
10 pieces of ginger, thinly sliced
1 chili, largely chopped
1 shallots, minced
1 bunch of vietnamese basil/ thai basil
1 tbsp granulated sugar
1 tbsp soy sauce
2 tbsp rice wine/ chinese cooking wine, divided
2 tbsp sesame oil, divided
3 tbsp cooking oil, divided

*Wok hei (鑊氣): quotes from wikipedia
literally, the “breath of the wok”, a poetic phrase Grace Young first coined in her cookbook, The Wisdom of the Chinese Kitchen. In her book, The Breath of a Wok, Young further explores the ideas and concepts of wok hei. An essay called “Wok Hay: The Breath of a Wok” explains how the definition of wok hei varies from cook to cook and how difficult it is to translate the term. Some define it as the “taste of the wok,” a “harmony of taste,” etc.: “I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma.”