We really love cuttlefish in sushi. Cuttlefish is kinda like squid but the former is more tender when cooked while squid is on the chewy side. During my trip to the Asian store this past weekend, my husband grabbed a bag of frozen cuttlefish. Since they were frozen I figured a stir-fry would be better instead of making sushi out of them.
1 pack of cuttlefish, thawed, and sliced in rings
1 medium onion, chopped finely
3 cloves garlic, chopped finely
tsp Worcestershire sauce
1 tbsp of chili garlic sauce
salt & pepper
a few pieces of green beans
5 button mushrooms, sliced thinly
1/4 cup of water
oil for sautéing
Heat oil in a pan. Sauté garlic and onion. Add the cuttlefish. Stir, then cover. Let it cook for about 5 minutes.
Sprinkle salt and pepper, then add Worcestershire sauce, and chili garlic sauce. Stir in the green beans and water. Cover and let the whole thing cook for another 5 minutes.
Add the sliced mushroom. Stir and cook for about 2-3 minutes, just long enough to cook the mushrooms.
Serve with white rice.
(originally posted at blisstree/b5media)