Vietnamese Stir-fried Squid with Pineapple and Rice (Muc Xao Thom)
A vibrant and zesty stir-fry featuring tender squid, sweet pineapple, and crisp bell peppers, served alongside fluffy jasmine rice for a light yet satisfying dinner.
Ingredients
- Jasmine Rice100 g
- Fish Sauce15 ml
- Bell Pepper70 g
- Onion40 g
- Garlic5 g
- Bell Pepper70 g
- Cooking Oil15 ml
- Squid180 g
- Pineapple100 g
- Soy Sauce5 ml
- Sugar5 g
Instructions
- 1Step 1
Rinse the jasmine rice thoroughly, then cook according to package instructions. Set aside.
- 2Step 2
Clean the squid, pat dry, and slice into bite-sized rings or pieces. Mince the garlic. Dice the pineapple, bell pepper, and onion.
- 3Step 3
Heat cooking oil in a large wok or frying pan over high heat.
- 4Step 4
Add the minced garlic and stir-fry for 30 seconds until fragrant.
- 5Step 5
Add the squid to the hot pan and stir-fry rapidly for 1-2 minutes until it just turns opaque. Be careful not to overcook, as squid can become rubbery.
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