Stir Fry Vegetables With Seafood

Ingredients ( 2 servings)

• 1-2 chicken breasts
• 1/4 squid (sotong)
• 2 tomatoes, sliced
• 1 carrot, cut into thin slices
• 1 medium lettuce, washed and chopped
• 1/2 Enoki mushrooms
• 1 big onion, sliced
• 2 garlic cloves
• 2cm ginger, sliced
• Salt
• Light soy sauce
• Cooking oil

Methods:

1. To prepare the squid, grasp one of the squid with one hand; with the other, pull the tentacles and the quill from inside the body. Wash the insides and remove the flaps and skin. Cut the squid in half, then gently score the inside of the flesh in a crisscross pattern (without cutting through), then slice into bite-sized pieces. To use the tentacles, cut into shorter lengths.
2. Heat the cooking oil in a non-stick pan over high heat.
3. Cook the chicken slice and squids for over 2-3 minutes. Put aside.
4. Heat the oil again, then fry the garlic cloves and onions.
5. Cook the carrot until tender, next add in the lettuce, tomatoes, ginger and Enoki mushrooms.
6. Return back the cooked chicken slice and squids into pan, continue to stir fry until all the ingredients had evenly cooked.
7. Before served, add a little of the seasoning.