Vietnamese Stir-fried Squid with Pineapple and Bell Peppers
A quick and flavorful stir-fry featuring tender squid, sweet pineapple, and colorful bell peppers, tossed in a savory Vietnamese sauce, served with jasmine rice.
Ingredients
- Jasmine Rice50 g
- Fish Sauce1.5 tbsp
- Rice Vinegar1 tsp
- Bell Pepper1 medium
- Onion0.3 medium
- Garlic2 clove
- Spring Onion1 stalk
- Bell Pepper1 medium
- Rice Vinegar1 tsp
- Olive Oil2 tbsp
- Squid150 g
- Pineapple70 g
- Soy Sauce0.5 tbsp
- Erythritol0.5 tsp
Instructions
- 1Step 1
Rinse jasmine rice thoroughly. Cook rice according to package instructions (typically 1 part rice to 1.5 parts water) in a small pot for about 10-12 minutes.
- 2Step 2
Clean squid, then slice into rings or bite-sized pieces. Dice pineapple and bell pepper into chunks. Slice onion thinly. Mince garlic. Slice spring onion for garnish.
- 3Step 3
In a small bowl, whisk together fish sauce, soy sauce, erythritol, and rice vinegar to make the stir-fry sauce.
- 4Step 4
Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add squid and stir-fry quickly for 1-2 minutes until just cooked through and opaque. Remove squid from the pan and set aside.
- 5Step 5
Add the remaining 1 tablespoon of olive oil to the same pan. Add onion, bell pepper, and minced garlic. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
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