4 servings
Ingredients
2 large squids
2 teaspoons sesame oil
1 small red pepper, cut into 2 cm cubes
2 sliced zucchinis
2 chopped scallions
2 teaspoons powder ginger
½ teaspoon garlic powder
3 tablespoons white wine
1 tablespoon lemon juice
2 tablespoons prune sauce
1 teaspoon grated lemon skin
1 teaspoon cornstarch, dissolved in 125 ml chicken broth
Preparation
1. Clean the squids. Open and cut them into 3 cm squares.
2. Fry the squid in sesame oil over low heat, for approximately 1 minute.
2. Add the pepper, zucchinis, scallions, ginger and garlic and cook for 2 minutes. Take the frying pan out of the heat and keep warm.
3. Pour the wine and the juice in the frying pan, and cook for 15 seconds. Add the prune sauce, grated lemon skin and dissolved cornstarch, stir constantly until it thickens. Put the frying pan back on the cooker and mix well.
Grapefruit and Sleek Salad
4 servings
Ingredients
1 peeled grapefruit, in pieces
50 grams leek leaves
1 finely chopped red onion
8 sliced radishes
Mustard Dressing
2 tablespoons olive oil
1 tablespoon tarragon vinegar
1 teaspoon French mustard
Preparation
1. Mix the grapefruit pieces and the leek leaves with the onion and the radishes in a salad bowl.
2. To make the dressing, put the ingredients in a jar, close it and shake it. Pour the dressing over the salad just before serving.
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