Summary

Ingredients

• 400 g squid tube (s)
• 8 tablespoon teriyaki sauce
• 1 medium clove garlic (s)
• 1 large carrot (s)
• 1 jar bean sprouts
• 1 jar bamboo shoot (s)
• 1 dash sesame oil
• 1 small bell pepper (s), yellow
• 1 small celeriac
• 1 small turnip (s)
• 1 leek stick (s)
• 1 small radish (s), black
• 1 small onion (s)
• 250 ml vegetable stock
• 1 pinch cornstarch

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Instructions

1. Drain the soy and bamboo shoots.
2. Clean the squid tubes, rinse with cold water, pat dry and cut into bite-sized rings. Pour teriyaki sauce over them and leave to marinate for at least an hour in a suitable size sealable container.
3. Cut the vegetables into sticks and finely chop the garlic. Heat the sesame oil in a wok and fry the vegetables very briefly over high heat, turning constantly, adding the garlic last.
4. Deglaze with vegetable stock. Bind with strength now. Push the vegetables to the edge of the wok and keep them warm.
5. Place the squid rings in the center of the wok, cook for 2-3 minutes. Add marinade to taste, but very dosed.
6. Serve immediately.