Vietnamese Stir-fried Squid (Mực Xào)
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
2 people
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Calories
201 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Stir-fried Squid (Mực Xào)
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This Vietnamese stir-fried squid with veggies is quick and easy to make for dinner. The squid is sautéed until just cooked through to retain its mild sweetness and a pleasant texture.
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Ingredients
- 1/2 lb squid, cleaned and cut into rings or bite-sized pieces (225g)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- cooking oil
- 1/4 cup thinly sliced yellow onion (about ¼ of a large onion, 40g)
- 1 tablespoon minced garlic
- 1 1/2 cups pineapple cut into bite-sized pieces (about 200g)
- half a medium tomato, cut into wedges
- 1 teaspoon fish sauce (to taste)
- 1/2 cup leaf celery chopped into 2-inch long pieces (about 10g. See Notes for substitution)
- 1 large scallion stalk, chopped into 2-inch long pieces
Instructions
- Toss the squid with salt and pepper while heating a heavy-bottomed pan over medium to medium-high heat.
- Once the pan is hot, add cooking oil to coat the bottom. Add the squid, stir and sauté quickly for up to a minute. No need to cook all the way through yet. Remove the squid from the pan and set aside.
- Add a little more oil if needed. Then add sliced onion to the pan and cook for several seconds. Add minced garlic, stir and cook until fragrant.
- Add pineapple pieces and give everything a quick stir. Then add tomato and continue to cook for about 1 minute to 1½ minutes. Give the ingredients in the pan a stir from time to time.
- Add the squid back to the pan and also add fish sauce. Continue to stir fry constantly for about 30 seconds or until the squid is cooked through. Taste and add more salt or fish sauce to your liking.
- Stir in chopped scallion and leaf celery. Sprinkle more black pepper if desired, then transfer to a serving plate and serve immediately.
Equipments used:
Notes
- Leaf celery is a thin variety of celery with flavorful stalks and leaves. It can be found at Asian grocery stores. If you cannot buy it, the best substitute would be the leafy part of the regular Western celery. Otherwise, you may use more onion and scallion instead.
- You can watch the video in the body of the post to see how to slice the squid and the pineapple for this stir-fry. It is also fine to slice them in a different way that you prefer, for example: slicing the squid into rings.
- It is best to use near-ripe or just-ripe pineapple.
Nutrition Information
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Calories
201kcal
(10%)
Carbohydrates
27g
(9%)
Protein
20g
(40%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
264mg
(88%)
Sodium
629mg
(26%)
Potassium
771mg
(22%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
890IU
(18%)
Vitamin C
77mg
(86%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 20g | 40% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 264mg | 88% |
| Sodium | 629mg | 26% |
| Potassium | 771mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 77mg | 86% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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